Mexican Chicken Chili Soup

From: Amy Jo

On Nov 1, 2009

Very good soup. I boiled the chicken in the 10c water, then shredded it and added 2 cans chicken broth. Didn't have carrots, pimento, or celery, but followed the recipe otherwise. Served with Garlic Rolls. My picky little one didn't much care for it (she could see the tomatos!) but everyone else cleaned their bowl.

From: Heydarl

On Jul 30, 2009

A fabulous soup. I used 4 cups chicken stock & the water until it looked right (didn't keep track). Left out the jalapenos & pimientos. Used leftover cooked chicken, putting everything into my pressure cooker for about 30 mins, as I hadn't noticed the long cooking time until too late. The result was wonderful & we're looking forward to having this again soon. Thanks for sharing this keeper.

From: ng

On Feb 2, 2004

I have made this a couple of times and it has always been a huge hit! I gave the recipe to a friend once and they had trouble at the end of it, saying that it boiled down to only about 4 small servings. I think it depends on how you want your consistency, as it is orginally served a little more soupy vs. more like a dense chili. I always serve it a littel soupy and top with sour cream or plain yogurt and eat with tortilla chips

From: AgathaX

On Oct 2, 2008

My son loved it. Due to other comments about amount of liquid, I used 4 cups broth (I freeze chicken stock in 4 cup containers) and 4 c. water. I also used the entire 8 oz. can of tomato sauce--didn't see any point in saving 4 oz. of sauce. To thicken it up I used an entire pound bag of frozen corn rather than just a cup. And added a can of black beans, and I did not use the liquid of either can of beans. Finally, I seeded the jalapeno. We topped it off with shredded cheddar cheese, crumbled tortilla chips, and green onions as my son hasn't developed a taste for sour cream. I have been specifically instructed to save this recipe.