Chicken Chili Soup Recipes

MEXICAN CHICKEN CHILI SOUP

Steps:

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

CHICKEN CHILI SOUP

Steps:

• Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.

CHICKEN CHILI SOUP RECIPE BY TASTY

Steps:

• Sauté onions and green pepper in avocado oil in a large pot. Then, add minced garlic and sauté for 1 minute.
• Add chicken broth and butter and bring to a boil.
• Add chicken breasts and boil until cooked through, about 10-15 minutes.
• Remove chicken and shred or cut into bite sized pieces, set aside.
• Remove 1 cup broth and place in a blender with cream cheese; blend until creamy.
• Add creamy cheese mixture and shredded chicken back to soup. Then, stir in all remaining ingredients.
• Bring to a boil, then reduce heat and simmer for 5-10 minutes.
• Serve over cooked white rice, cauliflower rice, or tortilla chips.

ASIAN CHICKEN AND CHILI SOUP

Steps:

• In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes.
• Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.

CHILI'S CHICKEN ENCHILADA SOUP

Steps:

• In large pot, place oil, chicken base, onion and spices.
• Sauté until onions are soft and clear, about 5 minutes.
• In another container, combine Masa Harina with 1 quart water.
• Stir until all lumps dissolve.
• Add to sautéed onions and bring to boil.
• Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
• This will eliminate any raw taste from Masa Harina.
• Add remaining 3 quarts water to pot.
• Add tomatoes; let mixture return to boil stirring occasionally.
• Add cheese to soup.
• Cook stirring occasionally, until cheese melts.
• Add chicken; heat through.

WHITE CHICKEN CHILI

Steps:

• In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.