Mexican Chicken Chili – loaded with tasty and healthy ingredients, this chicken soup has a wonderful Mexican flair. It is easy to put together, and is a perfect way to warm up on a chilly winter day!
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.
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!
Here are a few more family favorite soup recipes to try:
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
-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:
16Serving Size:
1Amount Per Serving: Calories: 149Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 26mgSodium: 489mgCarbohydrates: 21gFiber: 4gSugar: 4gProtein: 13g
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent right to your inbox! Plus you’ll get new recipes from me every week!
This chili is a great so good and has a great balance of flavors. It’s also very easy to make.
Just looking at the ingredients I can tell this is going to be a very flavorful soup – can’t wait to try it, thank you!
This is easy and delicious.
Yes please! This is such a great soup.