Go Back
–+ servings
Recipe for Mexican Chicken Chili

Mexican Chicken Chili

Kara
Hearty chicken soup with a Mexican twist.
4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Soups
Cuisine Mexican
Servings 16 servings
Calories 165 kcal

Ingredients
  

  • 4 chicken breasts sliced
  • 9 cups water
  • 3 tsp chicken bouillon
  • 1 tsp salt
  • 8 oz can tomato sauce
  • 15 oz 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 ½ tsp chili powder
  • 1 tsp parsley
  • 1-2 tsp cumin I like 2
  • ½ tsp pepper
  • ½ tsp oregano
  • ½ tsp basil
  • 15 oz 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

Serving: 1gCalories: 165kcalCarbohydrates: 22gProtein: 16gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 36mgSodium: 411mgPotassium: 714mgFiber: 4gSugar: 3gVitamin A: 2094IUVitamin C: 19mgCalcium: 41mgIron: 2mg
Keyword mexican chicken chili
Tried this recipe?Let us know how it was!