Chicken Chili Soup Recipe By Tasty Food

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.

CHILI SOUP

Steps:

• In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve.

SANTA FE CHICKEN CHILI

Steps:

• In a Dutch oven or soup kettle,, saute the chicken, peppers, garlic and onions in oil until the chicken for about 5-7 minutes or until chicken is no longer pink and vegetables are tender, , Add the chili powder, cumin and cayenne; cook and stir for 1 minute. Add tomatoes and broth; bring to boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.

CHICKEN TORTILLA SOUP RECIPE BY TASTY

Steps:

• In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent.
• Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally.
• Add broth, stir and bring to a simmer.
• Add chicken and allow to heat through.
• Serve with a sprinkle of tortilla strips and cilantro.
• Enjoy!

CHILI'S CHICKEN AND MUSHROOM SOUP (COPYCAT)

Steps:

• Melt margarine in large heavy pot. Add vegetables and sauté until tender over medium-low heat.
• Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown.
• Slowly add chicken broth to vegetable-flour mixture, stirring constantly. Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.
• Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes. Serve immediately.
• Makes 3 quarts.

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.