Chicken Chili Soup
This hearty Chicken Chili Soup is a comforting dish packed with flavor, tender chicken, beans, and spices. Perfect for a cozy dinner, it is sure to warm you up on chilly nights.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juice
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- to taste salt and pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced chicken to the pot and cook until fully cooked through, about 5-7 minutes, stirring occasionally.
- Incorporate the red bell pepper and cook for an additional 3-4 minutes.
- Add the black beans, kidney beans, diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
- Taste and adjust seasonings, adding more salt, pepper, or chili powder as needed.
- Once the soup has thickened slightly, remove from heat and serve hot.
- Offer optional toppings like sour cream, cheese, cilantro, and jalapeños as desired.
Notes
You can easily modify the recipe by adding corn or other vegetables.
This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
For extra flavor, consider marinating the chicken in some spices before adding to the soup.