chicken chili soup recipe

Written ByJenny Smyth Posted on
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The Best chicken chili soup recipe

I’ve been making chicken chili soup for years, and it’s always a hit with my family. It’s a hearty and comforting dish that’s perfect for a weeknight dinner or a special occasion.

The best part is that it’s incredibly easy to make, and you can customize it to suit your taste preferences. I like to add in some diced bell peppers and onions for added flavor, but feel free to leave them out if you’re not a fan.

This recipe is a staple in our household, and I’m excited to share it with you today. Whether you’re looking for a quick and easy meal or a way to use up leftover ingredients, this chicken chili soup recipe is sure to become a favorite.

I’ve served it at family gatherings, potlucks, and even as a comforting meal when we’re feeling under the weather. The beauty of this recipe is that it’s highly adaptable, so don’t be afraid to get creative and make it your own!

The key to making this soup truly special is using high-quality ingredients, especially when it comes to the chicken and beans. I like to use boneless, skinless chicken breasts for ease of cooking, but you can also use thighs or a combination of both if you prefer.

As for the beans, I recommend using dried kidney beans or pinto beans for the best flavor and texture.

Chicken Chili Soup

4.7 from 1058 votes

A hearty and comforting chicken chili soup perfect for cold weather. This recipe combines tender chicken, beans, and vegetables in a rich, spicy broth.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 lb boneless skinless chicken breasts
1 onion diced
1 bell pepper diced
2 cloves garlic minced
1 can diced tomatoes
1 can kidney beans drained and rinsed
1 can corn drained
2 cups chicken broth
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add diced onions and bell peppers, and cook until softened, about 5 minutes.
3Add minced garlic to the pot and cook for an additional 1 minute, until fragrant.
4Stir frequently to prevent burning.
5Add chicken breasts to the pot, and cook until browned on all sides, about 5-7 minutes.
6Remove the chicken from the pot and set aside.
7In the same pot, add diced tomatoes, kidney beans, corn, and chicken broth.
8Stir well to combine.
9Bring the mixture to a boil.
10Reduce heat to low, and add chili powder, cumin, paprika, salt, and black pepper.
11Stir well to combine.
12Simmer for 10 minutes.
13Return the chicken to the pot, and reduce heat to low.
14Cover and let it cook for an additional 15 minutes, or until the chicken is cooked through and no longer pink in the middle.
15Remove the chicken from the pot and shred it using two forks.
16Return the shredded chicken to the pot and stir well to combine.
17Taste and adjust seasoning if necessary.
18Serve hot with your favorite toppings, such as shredded cheese, sour cream, or chopped green onions.

🔧Equipment

Large pot
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 70mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 8g🍬Sugars: 6g🥩Protein: 30g

📝Notes

Tips: For a spicier soup, add diced jalapeños or a pinch of cayenne pepper. You can also use ground chicken or turkey for a different texture.

This chicken chili soup recipe is always a good idea for any occasion, whether you’re looking for a quick and easy meal or a way to use up leftover ingredients. It’s also perfect for family gatherings or potlucks because everyone loves it!

The best part is that it’s incredibly easy to make and customize to suit your taste preferences. One tip I have is to make extra servings so you can enjoy leftovers throughout the week or freeze some for later.

❓ Frequently Asked Questions About Chicken Chili Soup

Q: What type of chicken should I use in this recipe?

For this recipe, I recommend using boneless, skinless chicken breasts. You can also use thighs or a combination of both if you prefer. If you’re short on time, you can even use pre-cooked chicken or rotisserie chicken.

Q: Can I make this recipe in a slow cooker?

Yes! In fact, making this recipe in a slow cooker is one of my favorite ways to prepare it. Simply brown the chicken and cook the vegetables in a skillet before adding everything to the slow cooker with the remaining ingredients. Let it cook on low for 6-8 hours or on high for 3-4 hours.

Q: How do I store leftover chili soup?

You can store leftover chili soup in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months. When reheating, make sure the soup reaches an internal temperature of 165°F (74°C) before serving.

Q: Can I add other ingredients to this recipe?

Absolutely! This recipe is highly adaptable, so feel free to add your favorite ingredients or experiment with different spices and seasonings.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains chicken and therefore is not suitable for vegetarians.

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