MEXICAN CHILI SOUP RECIPES
HEARTY TEX-MEX CHILI SOUP RECIPE - FOOD.COM
This is a fantastic soup! It's easy and it's a one pan meal. I like to switch types of beans, kidney, black, pinto, even black eyed. You can make it hotter, or use less pepper sauce for milder. I like to use the hot pepper flakes when I make mine. I hope you will enjoy this chili soup, and that you make it often.
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large saucepan and bring to a boil.
- Reduce heat to low; cook for 20 to 25 minutes.
Nutrition Facts : Calories 348.8, FatContent 13.7, SaturatedFatContent 4.7, CholesterolContent 35.7, SodiumContent 1515.5, CarbohydrateContent 41.8, FiberContent 9.4, SugarContent 3.4, ProteinContent 18.6
MEXICAN CHICKEN CHILI SOUP RECIPE - FOOD.COM
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.
Total Time 5 hours 30 minutes
Prep Time 30 minutes
Cook Time 5 hours
Yield 4-6 serving(s)
Number Of Ingredients 25
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.
Nutrition Facts : Calories 453.1, FatContent 9.2, SaturatedFatContent 1.7, CholesterolContent 76.2, SodiumContent 671.2, CarbohydrateContent 54.5, FiberContent 12.6, SugarContent 7, ProteinContent 40.4
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Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. —Stephanie Rabbitt-Schappacher, West Chester, Ohio
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