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!
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.