Delicious Chicken Chili Soup Recipe for Cozy Nights

Chicken Chili Soup is a tasty and filling soup that mixes the heat of chili and the cozy taste of chicken broth. its perfect for cold days or when youre looking for something healthy that fills both your belly and your soul.

This article gonna walk you through everything about Chicken Chili Soup from where it started to a step by step recipe thats easy enough for a kitchen newbie or someone whos cooked a million meals. Youre gonna learn how to make a bowl of Chicken Chili Soup to share with friends or fam.

Besides tasting good, Chicken Chili Soup gives you loads of protein, vitamins, and minerals which helps boost your immune system, support muscles and even help your digestion. If you need a warm and nutritious meal, just give it a try and see how awesome soup can be.

What is Chicken Chili Soup?

Chicken Chili Soup

This hearty Chicken Chili Soup is a perfect blend of flavors, packed with tender chicken, beans, tomatoes, and spices. It's a wholesome dish that's easy to prepare and perfect for a cozy dinner!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Calories 320 kcal

Equipment

• 1 large pot
• 1 cutting board
• 1 measuring cups and spoons
• 1 ladle
• 6 serving bowls

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, diced
• 1 14.5 ounce can diced tomatoes with green chilies
• 1 15 ounce can kidney beans, drained and rinsed
• 1 15 ounce can black beans, drained and rinsed
• 2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• to taste salt and pepper
• 1 cup corn (frozen or canned)
• optional fresh cilantro for garnish
• optional sour cream for serving
• optional shredded cheese for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened.
• Add the minced garlic and cook for an additional minute until fragrant.
• Increase the heat to medium-high and add the diced chicken to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes.
• Stir in the diced tomatoes, kidney beans, black beans, chicken broth, chili powder, cumin, oregano, and corn. Season with salt and pepper to taste.
• Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld together.
• Taste and adjust the seasonings as needed. If you like it spicier, add more chili powder.
• Serve hot, garnished with chopped cilantro, a dollop of sour cream, and shredded cheese if desired.

Notes

You can use leftover rotisserie chicken to save time; just add it in during the last 10 minutes of cooking to heat through.

Feel free to customize the soup by adding other vegetables like bell peppers or zucchini.

This soup can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat before serving.