Mexican Chicken Chili Soup

Total Time
5hrs 30mins
Prep 30 mins
Cook 5 hrs

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.

Ingredients Nutrition

Directions

  1. Sauté 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.
Most Helpful

5 5

This was easy to put together and won rave reviews at my house! I spiced it up a little and omitted the basil and oregano, to keep the theme Mexican. I also had to cook it in stages, and it still turned out well!

5 5

The key here is to leave it UNCOVERED and it will reduce and thicken to a chili-ish consistency. My family says, "best soup ever." (and I have a 10 year old who HATES tomatoes.)

5 5

I make this all the time. I like to add a can of drained black beans and increase the chili powder to 1T. I also cut tortillas into strips, fry them and add them to the top of the soup with sour cream. Everyone loves it and it's almost better the next day.