Our family stirs up varying debates.
Sometimes topics run deep and introspective, swapping between politics, religion and other politically incorrect table talk discussions, while others, well, they are a debate for debate sake.
Tonight’s debate sparked discussion on chili vs. soup.
You see this delicious and oh, so easy Tex Mex Chicken Chili, er, Soup can be either, depending on how much broth you choose to add.
All I know is that we love it and it’s a great change from the traditional chili. Of course, since we already have our chicken cooked up in bulk and ready to go, this is one of those perfect comfort night meals that is ready to go on a moment’s notice.
Keep the pantry stocked and you’ll be ready all winter long.
Terrible late night i-phone picture, but shows that teens spoon this up on demand at midnight,
Chock full of some of my favorites, this is a perfect meal for large groups of guests because not only can you make this ahead of time (the flavors are always better the next day,) but the toppings are what takes the Tex-Mex status to the next level.
Serve the toppings in a buffet style and guests can customize to their hearts content. If you are like my guys, Tabasco Sauce is front and center. They like it hot.
When I served this last, I made it hearty, but then I realized it was getting gobbled up quickly and two more kids needed to eat, so I added a bit more broth to it and voila, it stretched.
This is a versatile meal and you can tweak it to your family’s likes by adding additions or making subtractions.
If you love this, you’ll want to make sure you add on my Dump and Run Taco Soup.
Enjoy!! (And make sure to double or triple this recipe because it freezes SO well.)
Recipe: Tex Mex Chicken Chili
Summary: This mildly spicy chicken chili brings out the Tex Mex lover in all of us.
- 3 tsps olive oil
- 2 medium onions (about 1 1/2 cups chopped)
- 1 tablespoon minced garlic (feel free to reduce if you aren’t a huge garlic lover)
- 1 1/2 pounds chicken (cooked and chopped) ** see below for uncooked
- 3-4 cans of chicken broth (14 1/2 ounces each)
- 2 cans Rotel or Mexican style seasoned diced tomatoes with green chilies (or jalapenos)
- 2 cups frozen corn
- 1 tsp. ground cumin
- 1 tsp seasoning salt
- Red Pepper Flakes (optional, for kick)
- 1/2 lime
- 1 can Great Northern Beans (your favorite beans – optional)
- 1 cup of cooked rice (optional – you may serve on the side for people to add to soup)
- (Optional toppings) Sliced black olives, tortilla chips, shredded cheese, sour cream, Tabasco sauce
- Heat the olive oil at medium heat in 4 1/2 quart Dutch Oven or soup pot.
- Add peeled, chopped onions to the pot. Begin sauteing and add garlic.
- Add chicken, chicken broth, tomatoes, corn (and optional beans).
- Raise the heat to high and bring to a boil.
- Uncover, reduce heat to low, add spices.
- Squeeze lime juice into soup.
- Is it to thick? Add more chicken broth.
- Taste test right now and determine if you need a little more spices or seasonings. We like it with a kick, so I add more cumin, a dash of red pepper flakes or garlic salt after tasting.
- Simmer on low until flavors develop.
- While those flavors are deepening, get your DIY Soup Buffet line ready to go. Drain the olives, break up the tortilla chips into smaller pieces (or use those bottom of bags that your kids leave aside.) Place all the optional toppings in cute bowls and let guests garnish how desired.
** If you do not have precooked chicken, then during step two, when you add the chopped onion and garlic, also add bite size chunks of uncooked chicken. Turn the temp up to medium high and cook chicken until no longer pink outside (about 4 minutes).
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 8