Mexican Chicken Chili

This post may contain affiliate links, which gives me a small percentage of the sale, at no cost to you. Thanks for your support!

Affiliate link disclosure for mexican chicken chiliMexican 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.
Recipe for Mexican Chicken Chili
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.

Mexican Chicken Chili

Yield: 16 servings

Mexican Chicken Chili

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:

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.


Healthy and delicious Mexican Chicken Chili

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

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


Speak Your Mind

*