Mexican Chicken Chili Soup Recipes

MEXICAN CHICKEN SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
• While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.

MEXICAN CHILI SOUP

Steps:

• Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes.
• Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.
• Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.

SLOW COOKER MEXICAN CHICKEN SOUP

Steps:

• Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
• Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
• Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

MEXICAN CHICKEN CHILI

Steps:

• In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.

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.

GREEN CHILE CHICKEN SOUP RECIPE

Steps:

• Heat the oil in a large Dutch oven. Add the onion and garlic and cook, stirring frequently, until fragrant, about 3 minutes.
• Add the cumin and coriander and continue to cook for 2 more minutes.
• Add the chiles, beans, enchilada sauce, chicken, and chicken broth.
• Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Serve with your favorite toppings.