Description
A hearty, flavorful soup made with tender chicken, beans, vegetables, and chili spices. Lighter than a traditional chili but just as comforting—perfect for weeknights or meal prep.
Ingredients
For the Chicken Chili Soup:
- 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
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, garlic, and jalapeño until softened.
- Add shredded chicken, beans, corn, diced tomatoes, and chicken broth. Stir well.
- Season with chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes to allow flavors to blend.
- Stir in lime juice just before serving.
- Garnish with cilantro and serve hot with tortilla chips, avocado slices, or shredded cheese.
Notes
- For extra richness, stir in ½ cup sour cream or Greek yogurt before serving.
- Make it spicier by adding cayenne pepper or keeping jalapeño seeds.
- Works great in a slow cooker (6 hours on low or 3 hours on high).
- Leftovers freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Chili, Main Dish
- Method: Simmering, One-Pot
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 50mg
