Mexican Chicken Chili Soup

Mexican Chicken Chili Soup

  • Prep Time: 30 mins
  • Total Time: 5 hrs 30 mins
  • Servings: 4-6

    • About This Recipe

    “This is Top Secret Recipes version of The Soup Nazi’s Mexican Chicken Chili. The secret to this soup seems to be the long simmering time. If you like, you can substitute turkey breast for the chicken to make turkey chili.”

    Ingredients

  • 1lbchicken breast fillet( 4 fillets)
  • 1tablespoonolive oil
  • 10cupswater
  • 2cupschicken stock
  • 1/2 cuptomato sauce
  • 1potato, peeled & chopped
  • 1smallonion, diced
  • 1cupfrozen corn
  • 1/2 carrot, sliced
  • 1stalkcelery, diced
  • 1cupcanned diced tomato
  • 1 (15ounce) cans red kidney beans, plus liquid
  • 1/4 cupdiced canned pimiento
  • 1jalapeno, diced
  • 1/4 cupchopped Italian parsley
  • 1garlic clove, minced
  • 1 1/2 teaspoonschili powder
  • 1teaspooncumin
  • 1/4 teaspoonsalt
  • 1dashcayenne pepper
  • 1dashbasil
  • 1dashoregano

    • On the side

  • sour cream
  • 1pinchchopped Italian parsley
  • grated cheddar cheese(optional)

    • Directions

  • Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
  • Cook the chicken on both side until done– about 7-10 minutes per side.
  • Cool the chicken until it can be handled.
  • Do not rinse the pot.
  • Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
  • Add the remaining ingredients to the pot and turn heat to high.
  • Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
  • Stir mixture often so that many of the chicken pieces shred into much smaller bits.
  • Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
  • Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

    • Reviews

  • “This was easy to put together and won rave reviews at my house!I spiced it up a little and omitted the basil and oregano, to keep the theme Mexican.I also had to cook it in stages, and it still turned out well!”

  • “The key here is to leave it UNCOVERED and it will reduce and thicken to a chili-ish consistency. My family says, “best soup ever.” (and I have a 10 year old who HATES tomatoes.)”

  • “I make this all the time.I like to add a can of drained black beans and increase the chili powder to 1T.I also cut tortillas into strips, fry them and add them to the top of the soup with sour cream.Everyone loves it and it’s almost better the next day.”

  • “This is excellent stuff!If you want to take it even further, use some Masa as a thickener.This is also a soup that gets really good the second and third day!”

  • “I have made this a couple of times and it has always been a huge hit! I gave the recipe to a friend once and they had trouble at the end of it, saying that it boiled down to only about 4 small servings.I think it depends on how you want your consistency, as it is orginally served a little more soupy vs. more like a dense chili. I always serve it a littel soupy and top with sour cream or plain yogurt and eat with tortilla chips”

  • “Great soup! (Even in the middle of summer here!) Tasted a lot like our chicken tortilla soup with more veggies. I didn’t get to simmer the soup more than 2 1/2 hours and it still thickened up. Will make again!”

  • “Soup has nice flavor, however, the amount of liquid needs to be reduced.Thanks for the recipe!”

  • “I cooked my chili/soup for 2.5 hours with the lid off and it got really thick.I cooked it another two hours with partial coverage.I served with shredded cheddar and the parsley sour cream.It was delicious.I also used a whole 8 oz tomato sauce, and the whole 14 oz can of diced tomatoes.I will absolutely make this again.”

  • “This was beyond delicious and got thumbs up all around! I used a little less water, used frozen corn and carrots, and added fresh oregano and basil near the end of the cooking time. I didn’t add tomato sauce, but used a good amount of tomato paste; so it still had a lot of flavour. The long cooking time is so worth it! Definitely will be making this again. Thanks!”

  • “Made it exactly as posted and it was great! Served with a nice moist cornbread but a cheese-garlic bread would be good too. A great recipe for the cottage. Thanks.”

  • “Very good soup.I boiled the chicken in the 10c water, then shredded it and added 2 cans chicken broth.Didn’t have carrots, pimento, or celery, but followed the recipe otherwise.Served with Garlic Rolls.My picky little one didn’t much care for it (she could see the tomatos!) but everyone else cleaned their bowl.”

  • “A fabulous soup.I used 4 cups chicken stock & the water until it looked right (didn’t keep track).Left out the jalapenos & pimientos.Used leftover cooked chicken, putting everything into my pressure cooker for about 30 mins, as I hadn’t noticed the long cooking time until too late.The result was wonderful & we’re looking forward to having this again soon.Thanks for sharing this keeper.”

  • “This is a great recipe.I didn’t add nearly as much water as indicated, based on the reviews (maybe only 2 -3 cups), and that made it nice and thick.We ate half and I froze the rest.”

  • “My son loved it.Due to other comments about amount of liquid, I used 4 cups broth (I freeze chicken stock in 4 cup containers) and 4 c. water.I also used the entire 8 oz. can of tomato sauce–didn’t see any point in saving 4 oz. of sauce.To thicken it up I used an entire pound bag of frozen corn rather than just a cup.And added a can of black beans, and I did not use the liquid of either can of beans.Finally, I seeded the jalapeno.We topped it off with shredded cheddar cheese, crumbled tortilla chips, and green onions as my son hasn’t developed a taste for sour cream.I have been specifically instructed to save this recipe.”

  • “I only used 8 cups of liquid with this recipe, and threw in cooked brown rice, black beans and corn. It was very tasty!”

  • “Reminded me of tortilla soup, and was looking for something more hearty and comforting. However, I love tortilla soup and it tasted very good. Next time, I’ll probably add more chili powder and maybe put a jalapeno or habanero. Great with sour cream, fresh avocado and tortilla chips.”

  • “this is a hit in my house and when company comesthe next day taste even better the flavors marry and yummmmo with some nice homemade garlic bread”

  • “This soup was very tasty!I wouldn’t call it chili because it had more of a liquid consistency to it. I like spice so I addedextra cayenne pepper, extra fresh jalepeno, and bought diced tomatoes with jalepenos in them!It tasted great!”

  • “Taste was okay but there is WAY too much liquid!!”

  • “This is so good and comforting, especially in miserable weather.I made it exactly as posted and served it with baking powder biscuits.Thanks Country Lady for such a great recipe.”

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