Mexican Chicken Chili – this hearty and delicious soup is full of healthy ingredients, and has just the right amount of heat.

Mexican Chicken Chili - a hearty and delicious soup recipe.

I got this chicken chili recipe a few years ago from a cooking segment on a local tv news program. The original title is “Soup Nazi’s Mexican Chicken Chili”. If you are a Seinfeld fan, you will think this is funny. If you aren’t, I didn’t want you to think I have some sort of sick fondness for Nazi’s. Because I absolutely don’t. That would be wrong.

So, just to play it safe, I changed the name. Please don’t send me any hate mail. Just make this soup. And call it whatever you want.

Mexican Chicken Chili - a hearty and delicous soup.

Don’t be put off by the long ingredient list, this soup is really simple to make. Just toss the ingredients in a large soup pot and let it simmer for a few hours. Leftovers are even better!

Chunky Mexican Chicken Chili - serve with cornbread for a perfect chilly evening dinner.

Here are a few more family favorite soup recipes to try:

Ham Broccoli Soup
Ravioli Tuscan Soup
Chicken Tortilla Soup
Cheesy Vegetable Soup

Mexican Chicken Chili

Yield: 16 servings

Mexican Chicken Chili

Name: Mexican Chicken Chili
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 16 servings
Ingredients: 4 chicken breasts, sliced; 8-10 cups water (depending on how thick you like it); 3 tsp chicken bouillon; 1 tsp salt; 1 8oz can tomato sauce; 1 15oz can diced tomatoes; 4 potatoes, peeled and diced; 1 onion, diced; 3 carrots, sliced; 3 celery stalks, sliced; 1 jalapeno, finely diced (or 1 can of diced green chilies); 1 clove garlic, minced; 1 1/2 tsp chili powder; 1 tsp parsley; 1-2 tsp cumin (I like 2); 1/2 tsp pepper; 1/2 tsp oregano; 1/2 tsp basil; 1 can kidney beans, drained; 2 cups frozen corn; Salt and pepper to taste

Hearty chicken soup with a Mexican twist.

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Ingredients

4 chicken breasts, sliced
8-10 cups water (depending on how thick you like it)
3 tsp chicken bouillon
1 tsp salt
1 8oz can tomato sauce
1 15oz can diced tomatoes
4 potatoes, peeled and diced
1 onion, diced
3 carrots, sliced
3 celery stalks, sliced
1 jalapeno, finely diced (or 1 can of diced green chilies)
1 clove garlic, minced
1 1/2 tsp chili powder
1 tsp parsley
1-2 tsp cumin (I like 2)
1/2 tsp pepper
1/2 tsp oregano
1/2 tsp basil
1 can kidney beans, drained
2 cups frozen corn
Salt and pepper to taste

Instructions

Brown chicken in a large stock pot. Remove and shred. Return to pan and add all but the last 3 ingredients. (I usually start with 8 cups of water and add more later if I want it more brothy.) The pan will be very full!
Bring to a boil. Turn heat to low and simmer uncovered, for about 4 hours, stirring occasionally. The soup will thicken and reduce, leaving more room in the pot. If it is getting too dry, you can add more water.
Add the beans and corn; heat through. Add salt and pepper to taste.

Notes

-Sometimes I add an extra can of beans, to make this a little more like chili.

-Feel free to adjust the seasonings to your taste.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 149 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 26mg Sodium: 489mg Carbohydrates: 21g Fiber: 4g Sugar: 4g Protein: 13g

Mexican Chicken Chili

Ingredients

Instructions

Notes

Nutrition Information:

Yield:

Serving Size:

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