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    You are in: Home / Recipes / Mexican Chicken Chili Soup Recipe
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    Mexican Chicken Chili Soup

    Mexican Chicken Chili Soup. Photo by seal angel

    1/2 Photos of Mexican Chicken Chili Soup

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 30 mins

    30 mins

    5 hrs

    dale!'s Note:

    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.

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    Units: US | Metric

    On the side


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

    Ratings & Reviews:

    • on June 20, 2002


      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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    • on January 04, 2010


      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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    • on November 06, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (39)


    Nutritional Facts for Mexican Chicken Chili Soup

    Serving Size: 1 (775 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 453.1
    Calories from Fat 82
    Total Fat 9.2 g
    Saturated Fat 1.7 g
    Cholesterol 76.2 mg
    Sodium 671.2 mg
    Total Carbohydrate 54.5 g
    Dietary Fiber 12.5 g
    Sugars 7.0 g
    Protein 40.3 g

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