Mexican Chicken Chili Soup Recipe

Name: Mexican Chicken Chili Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast fillet (4 fillets); 1 tablespoon olive oil; 10 cups water; 2 cups chicken stock; 1/2 cup tomato sauce; 1 potato, peeled & chopped; 1 small onion, diced; 1 cup frozen corn; 1/2 carrot, sliced; 1 stalk celery, diced; 1 cup canned diced tomato; 1 (15 ounce) can red kidney beans, plus liquid; 1/4 cup diced canned pimiento; 1 jalapeno, diced; 1/4 cup chopped Italian parsley; 1 garlic clove, minced; 1 1/2 teaspoons chili powder; 1 teaspoon cumin; 1/4 teaspoon salt; 1 dash cayenne pepper; 1 dash basil; 1 dash oregano; On the side; sour cream; 1 pinch chopped Italian parsley; grated cheddar cheese (optional)

Servings: persons

1 lb chicken breast fillet (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen corn
1/2 carrot, sliced
1 stalk celery, diced
1 cup canned diced tomato
1 (15 ounce) can red kidney beans, plus liquid
1/4 cup diced canned pimiento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 garlic clove, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
1 dash cayenne pepper
1 dash basil
1 dash oregano
On the side
sour cream
1 pinch chopped Italian parsley
grated cheddar cheese (optional)

1
Saute the chicken breasts in the olive oil in a large pot over medium/high heat.
2
Cook the chicken on both side until done-- about 7-10 minutes per side.
3
Cool the chicken until it can be handled.
4
Do not rinse the pot.
5
Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
6
Add the remaining ingredients to the pot and turn heat to high.
7
Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
8
Stir mixture often so that many of the chicken pieces shred into much smaller bits.
9
Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
10
Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 lb chicken breast fillet (4 fillets), 1 tablespoon olive oil, 10 cups water, 2 cups chicken stock, and more.

Yes, Mexican Chicken Chili Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Chili Soup

How did you like this recipe?

Frequently Asked Questions