Best 2 Mexican Chicken Chili Soup Recipes
Indulge in a culinary journey to the heart of Mexican flavors with our tantalizing collection of chicken chili soup recipes. These hearty and flavorful soups are a symphony of zesty spices, succulent chicken, and fresh vegetables, promising a fiesta of taste in every spoonful. From the classic Chicken Tortilla Soup, brimming with tender chicken, corn, and crispy tortilla strips, to the rich and smoky Chipotle Chicken Chili, infused with the warmth of chipotle peppers, our recipes offer a diverse range of culinary experiences. Whether you prefer a traditional or a contemporary twist, our Mexican chicken chili soup recipes will ignite your taste buds and leave you craving for more. So, grab your aprons, gather your ingredients, and embark on a culinary adventure that will transport your senses to the vibrant streets of Mexico.
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:
- For a smokier flavor, use chipotle peppers in adobo sauce instead of chili powder.
- If you like your chili soup spicy, add a teaspoon or two of cayenne pepper.
- For a thicker soup, use less chicken broth or blend some of the soup in a blender before adding the chicken and beans.
- Garnish your soup with sour cream, shredded cheese, avocado, and cilantro before serving.
- Leftover chili soup can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Mexican chicken chili soup is a delicious and versatile dish that can be tailored to your own taste preferences. It's easy to make and can be made in advance, making it a great option for busy weeknights. This soup is also a good source of protein, fiber, and vitamins. So next time you're looking for a warm and comforting meal, give this Mexican chicken chili soup a try.
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