Mexican Chicken Chili Soup

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!

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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.)

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This is excellent stuff! If you want to take it even further, use some Masa as a thickener. This is also a soup that gets really good the second and third day!

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I have made this a couple of times and it has always been a huge hit! I gave the recipe to a friend once and they had trouble at the end of it, saying that it boiled down to only about 4 small servings. I think it depends on how you want your consistency, as it is orginally served a little more soupy vs. more like a dense chili. I always serve it a littel soupy and top with sour cream or plain yogurt and eat with tortilla chips

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Made it exactly as posted and it was great! Served with a nice moist cornbread but a cheese-garlic bread would be good too. A great recipe for the cottage. Thanks.

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Very good soup. I boiled the chicken in the 10c water, then shredded it and added 2 cans chicken broth. Didn't have carrots, pimento, or celery, but followed the recipe otherwise. Served with Garlic Rolls. My picky little one didn't much care for it (she could see the tomatos!) but everyone else cleaned their bowl.

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A fabulous soup. I used 4 cups chicken stock & the water until it looked right (didn't keep track). Left out the jalapenos & pimientos. Used leftover cooked chicken, putting everything into my pressure cooker for about 30 mins, as I hadn't noticed the long cooking time until too late. The result was wonderful & we're looking forward to having this again soon. Thanks for sharing this keeper.

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This is a great recipe. I didn't add nearly as much water as indicated, based on the reviews (maybe only 2 -3 cups), and that made it nice and thick. We ate half and I froze the rest.

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My son loved it. Due to other comments about amount of liquid, I used 4 cups broth (I freeze chicken stock in 4 cup containers) and 4 c. water. I also used the entire 8 oz. can of tomato sauce--didn't see any point in saving 4 oz. of sauce. To thicken it up I used an entire pound bag of frozen corn rather than just a cup. And added a can of black beans, and I did not use the liquid of either can of beans. Finally, I seeded the jalapeno. We topped it off with shredded cheddar cheese, crumbled tortilla chips, and green onions as my son hasn't developed a taste for sour cream. I have been specifically instructed to save this recipe.

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I only used 8 cups of liquid with this recipe, and threw in cooked brown rice, black beans and corn. It was very tasty!

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Reminded me of tortilla soup, and was looking for something more hearty and comforting. However, I love tortilla soup and it tasted very good. Next time, I'll probably add more chili powder and maybe put a jalapeno or habanero. Great with sour cream, fresh avocado and tortilla chips.

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this is a hit in my house and when company comes the next day taste even better the flavors marry and yummmmo with some nice homemade garlic bread

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This soup was very tasty! I wouldn't call it chili because it had more of a liquid consistency to it. I like spice so I added extra cayenne pepper, extra fresh jalepeno, and bought diced tomatoes with jalepenos in them! It tasted great!

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Taste was okay but there is WAY too much liquid!!

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This is so good and comforting, especially in miserable weather. I made it exactly as posted and served it with baking powder biscuits. Thanks Country Lady for such a great recipe.

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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.

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The fam raved about this one - left out the pimento and served over rice. The want this one again. Thanks for posting it !

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Great Recipe! Very easy to prepare, healthy, and it tastes good too. When I made it, I left it covered for the first 4 hours, then uncovered it and turned up the heat for the last hour to reduce it to the perfect consistency. Also used some flour to thicken it because I like my soups a little thicker.

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The family loved this recipe. There were no leftovers. Served with fresh buns. I cut the recipe in half. Used leftover rotisserie chicken, 5 cups of homemade chicken broth & doubled the garlic. Used all the ingredients including the sour cream, served on top. Cooked for 4hrs. uncovered. A very nice thick soup. Thank you CountryLady. I will be making this again.

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This is one of our favorite "chili" recipes. As others have noted, it is not as thick as traditional chili. I am not sure if the Soup Nazi intended it as a Chili soup, or true chili, but either way, the taste is fantastic. It really is crucial to leave the lid off to cook, and to cook it for the full amount of time in order for the correct amount of liquid to evaporate off. Oh, don't forget to make some fresh rolls to go with it! YUM! Off to start a pot right now :)

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