Name: Chicken Chili Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 1 red bell pepper, diced; 2 garlic cloves, minced; 1 jalapeño, seeded and diced (optional for heat); 2 cups cooked shredded chicken (rotisserie works well); 1 can (15 oz / 425 g) kidney beans, drained and rinsed; 1 can (15 oz / 425 g) black beans, drained and rinsed; 1 can (15 oz / 425 g) corn kernels, drained; 1 can (14 oz / 400 g) diced tomatoes; 4 cups chicken broth; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp oregano; ½ tsp salt (more to taste); ¼ tsp black pepper; Juice of 1 lime; Fresh cilantro, for garnish

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Chicken Chili Soup is the kind of dish that instantly turns any chilly day into a cozy experience. Imagine a vibrant bowl filled with succulent shredded chicken, plump beans, pops of sweet corn, and bell pepper—all swimming in a chili-spiced tomato broth that’s just light enough for a second bowl. It has everything you crave in a hearty chili but in a soup form that’s perfect for quick weeknight dinners or prepping ahead for the busiest weeks. Whether you’re feeding family or friends, this is one recipe that promises comfort in every spoonful, all while being easy enough for first-timers to master.

Chicken Chili Soup Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of kitchen staples can transform into a Chicken Chili Soup that tastes like you spent all day cooking. Each ingredient here brings its own unique flair—texture, depth, or that irresistible pop of color—so don’t skip anything if you can help it!

Olive oil: Gives your veggies a glossy start and a rich base flavor.
Onion: Builds a savory backbone and a touch of sweetness.
Red bell pepper: Adds crunch and a beautiful burst of color.
Garlic: Delivers aromatic depth that boosts every other ingredient.
Jalapeño (optional): Perfect if you want a little heat—it’s easy to adjust to your taste.
Cooked shredded chicken: Rotisserie chicken is a time-saver and brings unbeatable tenderness.
Kidney beans (canned): Gives an earthy bite and helps turn the soup into a hearty meal.
Black beans (canned): Adds creamy texture and lovely color contrast.
Corn kernels (canned): Offers a sweet, juicy pop in every spoonful.
Diced tomatoes (canned): Brings acidity and balances the richness of the soup.
Chicken broth: The flavorful base that ties everything together.
Chili powder: The essential spice mix for that signature chili warmth.
Ground cumin: A smoky undertone that makes the soup unmistakably Tex-Mex.
Smoked paprika: Subtle smokiness for irresistible depth.
Oregano: Adds earthiness and makes the flavors feel rounded.
Salt: Essential for brightening up all the other flavors.
Black pepper: Lends heat without overpowering the rest of the spices.
Lime juice: The final touch—brings a zesty, fresh lift to the finished soup.
Fresh cilantro: For garnishing—herbal, fragrant, and beautifully green.

How to Make Chicken Chili Soup

Step 1: Sauté the Aromatics

Begin by heating olive oil in a large pot over medium heat. Toss in your diced onion, red bell pepper, minced garlic, and jalapeño (if you’re taking the spicy route). Sauté everything together until the onion looks translucent and the peppers have softened. This is where the magic starts—you’ll smell those cozy flavors coming alive!

Step 2: Build the Base of the Chicken Chili Soup

Now, pile in the shredded chicken, both types of beans, corn kernels, diced tomatoes with all their juices, and chicken broth. Give the mixture a good stir so all the ingredients are mingling. You’ll notice it already looks colorful and hearty—exactly what you want for a standout Chicken Chili Soup.

Step 3: Add Spices and Simmer

Time to layer in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well, then bring the whole pot to a gentle boil. Once it hits that point, reduce the heat and simmer for 20 to 25 minutes. This gives the flavors time to meld and the soup to thicken just a touch. Don’t rush this part; it’s where all the ingredients become best friends!

Step 4: Brighten and Finish

Right before serving, squeeze in the fresh lime juice. This little splash wakes up every flavor in your Chicken Chili Soup and cuts through the richness, balancing it all out.

Step 5: Garnish and Serve

Ladle the hot soup into bowls and top with fresh cilantro. If you want to take it up a notch, offer a few extra toppings like tortilla chips, avocado slices, or a sprinkle of shredded cheese. Your comforting, colorful Chicken Chili Soup is ready to devour!

How to Serve Chicken Chili Soup

Garnishes

The secret to making each bowl feel special is in the garnishes. A big handful of fresh cilantro brightens up the flavors, while avocado or a squeeze of extra lime adds creamy and zesty notes. Guests always love crunchy tortilla chips, a sprinkle of sharp cheddar, or even a dollop of Greek yogurt or sour cream for creamy tang.

Side Dishes

If you want to turn your Chicken Chili Soup into a complete meal, set out sides like warm cornbread, a crisp green salad, or a platter of quesadillas. These simple additions soak up the broth and make weeknight dinners feel like a festive gathering, no matter what day it is.

Creative Ways to Present

Try serving the soup in big mugs for casual get-togethers, or hollowed-out sourdough bread bowls for a fun dinner party twist. For meal prep or on-the-go lunches, portion Chicken Chili Soup into mason jars—layer the garnishes right at the top for a pretty and practical grab-and-go meal.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, lucky you! Let the Chicken Chili Soup cool completely, then store it in an airtight container in the fridge for up to four days. The flavors get even better by the next day, so it’s ideal for easy lunches or quick dinners later in the week.

Freezing

This soup freezes beautifully. Once it’s cooled, portion the Chicken Chili Soup into freezer-safe containers or zip-top bags (leave a little space for expansion). Freeze for up to three months. For best results, thaw overnight in the refrigerator before reheating.

Reheating

To reheat, simply warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. For single servings, the microwave works perfectly—just cover and heat in short bursts, stirring between each one. Add a splash of broth or water if the soup has thickened in the fridge.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are deliciously juicy and shred well, so feel free to substitute them—or even use a mix—for an extra rich Chicken Chili Soup.

Is there a way to make it vegetarian?

Definitely! Simply omit the chicken, double up on the beans, and use vegetable broth. You’ll still have a hearty, flavor-packed chili soup everyone will love.

Can I make Chicken Chili Soup in a slow cooker?

Yes! Add all ingredients to your slow cooker and cook on low for six hours or on high for about three. Stir in the lime juice and cilantro right before serving for bright, fresh flavor.

How can I adjust the spice level?

For a milder soup, skip the jalapeño—or for extra heat, leave in the seeds and even add a pinch of cayenne. Remember, you can always start mild and bring the heat with hot sauce at the table!

What’s the best way to thicken Chicken Chili Soup?

If you want the soup a bit thicker, mash some of the beans before adding them, or let the uncovered soup simmer a few extra minutes. A swirl of sour cream or Greek yogurt also adds creamy body and richness.

Final Thoughts

If comfort, flavor, and simplicity are on your weeknight wish list, you really can’t go wrong with homemade Chicken Chili Soup. Grab your favorite soup pot and give it a try—your family and friends will thank you, and odds are, it’ll become a regular in your kitchen, too!