Best 2 Mexican Chicken Chili Soup Recipes
Mexican chicken chili soup is a flavorful and hearty dish that combines the best of Mexican and American comfort food. This delicious soup is made with a blend of tender chicken, aromatic spices, and a variety of colorful vegetables, all simmered in a rich and flavorful broth. Enjoyed by people of all ages, this classic recipe is a perfect way to warm up on a cold day or to satisfy your craving for something both flavorful and filling. With its easy-to-follow instructions and pantry-friendly ingredients, this recipe is sure to become a staple in your kitchen.
Let's cook with our recipes!
MEXICAN CHICKEN CHILI SOUP
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.
Provided by dale7793
Categories Chicken
Time 5h30m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- 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.
THE SOUP NAZI'S MEXICAN CHICKEN CHILI RECIPE
Number Of Ingredients 22
Steps:
- 1. Saute 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. 2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot. 3. 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.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Use organic, free-range chicken if possible, and choose ripe, colorful vegetables.
- Don't be afraid to experiment: There are many different ways to make chicken chili soup, so feel free to get creative. Try adding different spices, herbs, or vegetables to find a combination that you love.
- Make a big batch: Chicken chili soup is a great meal to make ahead of time. It will keep well in the refrigerator for up to 3 days, or in the freezer for up to 3 months. So, you can easily make a big batch and enjoy it throughout the week.
- Serve with your favorite toppings: There are many different ways to serve chicken chili soup. Try topping it with shredded cheese, sour cream, avocado, cilantro, or tortilla chips.
Conclusion:
Chicken chili soup is a delicious, hearty, and versatile dish that is perfect for a cold winter day. It's easy to make, and it's a great way to use up leftover chicken. So, next time you're looking for a satisfying and flavorful meal, give chicken chili soup a try. You won't be disappointed!
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