Chicken Chili Soup
This hearty Chicken Chili Soup is perfect for warming up on a chilly day. Packed with tender chicken, beans, and a medley of spices, it delivers a comforting bowl that will delight your taste buds.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper diced (any color)
- 1 pound boneless, skinless chicken breast, diced
- 1 can diced tomatoes (15 oz), undrained
- 1 can black beans (15 oz), drained and rinsed
- 1 can kidney beans (15 oz), drained and rinsed
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup corn (frozen or canned)
- fresh cilantro or green onions for garnish (optional) Optional garnish.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes until softened.
- Add the minced garlic and diced bell pepper to the pot, cooking for an additional 2 minutes until fragrant.
- Stir in the diced chicken breast and cook until the chicken pieces are no longer pink, about 5-7 minutes.
- Add the canned tomatoes (with juices), black beans, kidney beans, chicken broth, chili powder, cumin, paprika, salt, and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes.
- After simmering, stir in the corn and let cook for an additional 5 minutes until heated through.
- Taste and adjust seasonings if necessary. Serve hot, garnished with fresh cilantro or sliced green onions if desired.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.
Feel free to customize the soup by adding more vegetables like zucchini or carrots.
For a spicier kick, add sliced jalapeños or a dash of hot sauce when cooking.