Mexi-Cali Chicken Soup
Mexi-Cali Chicken Soup combines creamy, spicy, and savory flavors with tender chicken, melted cheese, and zesty tomatoes. Perfect for a hearty, crowd-pleasing meal, it offers a comforting blend of Mexican and Californian influences, ideal for gatherings or family dinners that enjoy bold, flavorful dishes.
Ingredients
- 2 cups onion, chopped ⓘ
- butter or margarine ⓘ
- 1 46 oz can cream of chicken soup ⓘ
- 1 46 oz can cream of mushroom soup ⓘ
- 3 quarts chicken broth ⓘ
- 1 quart Milnot ⓘ
- 6 small cans Rotel tomatoes and chilies ⓘ
- 3 1/2 pounds cooked, boned chicken ⓘ
- 1 1/2 tablespoons chili powder ⓘ
- 1 1/2 tablespoons garlic powder ⓘ
Instructions
- Sauté chopped onion in butter until translucent.
- Mix all ingredients except tortillas in a large pot and bring to a boil.
- Add chopped tortillas to the soup and cook for a few more minutes.
- Serve topped with grated cheddar and mozzarella cheese, chopped tomatoes, olives, crushed tortilla chips, and chopped green onions.
Tips & Substitutions
For optimal flavor, consider using fresh garlic instead of garlic powder, and adjust the chili powder to suit your heat preference. If you don't have Milnot, light cream or half-and-half can be a good substitute. For a healthier twist, you can replace some of the cream soups with pureed vegetables. This soup also pairs beautifully with Chicken Chalupas for a complete meal.
Serving Suggestions
Serve the soup hot, garnished with a generous amount of grated cheddar and mozzarella cheese, diced tomatoes, sliced olives, crushed tortilla chips, and chopped green onions for added texture and flavor. Pair it with a side of warm cornbread or tortilla chips for a comforting meal. This deliciously hearty soup is perfect for family gatherings or a cozy night in.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. If the soup thickens too much, add a little extra chicken broth or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Mexi-Cali Chicken Soup contains roughly 113 calories, with 2g protein, 13g carbohydrates, and 6g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Yes, you can use raw chicken, but it will require more cooking time. Add the raw chicken to the pot when sautéing the onions and cook until the chicken is no longer pink. Then proceed with the recipe as directed. This will infuse the soup with even more chicken flavor.
Is there a vegetarian version of this soup?
Absolutely! To make a vegetarian version, substitute the chicken with beans or lentils for protein, and use vegetable broth instead of chicken broth. You can also replace the cream soups with a combination of blended silken tofu and vegetable puree for creaminess.
How can I make this soup spicier?
To add more heat, consider incorporating diced jalapeños or a splash of hot sauce into the soup. You can also increase the amount of chili powder or add a pinch of cayenne pepper for an extra kick. Just be sure to taste as you go to achieve your desired level of spice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).