Chicken Chili Soup Recipe
Description:
This Chicken Chili Soup is a flavorful delight, seasoned to perfection with a hint of spice. If you’re a fan of heat, feel free to amp up the cayenne or jalapenos. A word of advice from the chef: consider doubling the recipe to ensure you retain that soupy goodness while intensifying the flavors during the reduction process!
- Cook Time: 5 hours
- Prep Time: 25 minutes
- Total Time: 5 hours and 25 minutes
- Servings: 6
- Calories: 264 per serving
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | boneless, skinless chicken breast halves |
| 1 | tablespoon olive oil |
| 12 | cups water |
| 1 | can (8 ounces) tomato sauce |
| 1 | potato, diced |
| 1 | onion, chopped |
| 1 | cup frozen corn |
| 1 | carrot, sliced |
| 1 | celery stalk, chopped |
| 1 | can (14.5 ounces) diced tomatoes |
| 1 | can (15 ounces) kidney beans, drained and rinsed |
| 1 | jar (4 ounces) diced pimientos |
| 1/4 | cup chopped parsley |
| 1/4 | teaspoon minced garlic |
| 1 | tablespoon chili powder |
| 1 1/2 | teaspoons chicken bouillon granules |
| 2 | teaspoons ground cumin |
| 1 | teaspoon salt |
| 1/4 | teaspoon cayenne pepper |
| 1 | teaspoon dried basil |
| 1 | teaspoon dried oregano |
Instructions:
-
In a large soup pot, heat olive oil over medium heat. Add the chicken breasts and cook on both sides until they are fully cooked, about 7-10 minutes per side. Ensure they are nicely browned.
-
-
Once the chicken is cooked, transfer it to a cutting board and shred it into bite-sized pieces using two forks. Reserve any juices left on the cutting board.
-
Return the shredded chicken and any accumulated juices back to the pot. Do not discard the flavorful bits left behind; they will enhance the soup’s taste.
-
Add all the remaining ingredients to the pot: water, tomato sauce, diced potato, chopped onion, frozen corn, sliced carrot, chopped celery, diced tomatoes, kidney beans, diced pimientos, chopped parsley, minced garlic, chili powder, chicken bouillon granules, ground cumin, salt, cayenne pepper, dried basil, and dried oregano.
-
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let the soup simmer gently for about 5 hours, stirring occasionally to prevent sticking and ensure even cooking.
-
As the soup simmers, it will reduce in volume by about one-third, intensifying its flavors and creating a rich, hearty texture.
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Once the soup is done simmering, taste and adjust seasoning if necessary. If you prefer a thicker consistency, you can let it cook a bit longer to reduce further.
-
Serve hot, garnished with additional parsley if desired. This Chicken Chili Soup pairs wonderfully with crusty bread or a side salad for a satisfying meal.
-
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage. Simply reheat on the stove or in the microwave for a quick and delicious meal anytime. Enjoy!
Keywords:
Poultry, Meat, Mexican, Spicy, Weeknight, Stove Top
Nutritional Information (per serving):
- Calories: 264
- Fat: 5.5g
- Saturated Fat: 1g
- Cholesterol: 50.4mg
- Sodium: 805.1mg
- Carbohydrates: 31.3g
- Fiber: 7.9g
- Sugar: 6.9g
- Protein: 23.9g
Notes:
Feel free to customize this Chicken Chili Soup to your taste preferences. You can adjust the spice level by adding more or less cayenne pepper, or incorporate additional vegetables such as bell peppers or zucchini for extra nutrition and flavor. Enjoy the warmth and comfort of this hearty soup on chilly evenings or anytime you crave a satisfying meal! 🍲
