Chicken Chili Soup
This hearty Chicken Chili Soup is a delightful blend of spices, tender chicken, and beans, perfect for a cozy dinner. It's packed with flavor and is simple to make, making it an ideal choice for any night of the week.
Equipment
- 1 Large pot or Dutch oven
- 1 Stirring spoon
- 1 Chopping board
- 1 Knife
- 1 set Measuring cups and spoons
- 6 Serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound chicken breast, cut into bite-sized pieces
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- to taste salt and pepper
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the bite-sized chicken pieces to the pot, cooking until they are browned on all sides, about 5-7 minutes.
- Once the chicken is browned, stir in the diced tomatoes, kidney beans, black beans, corn, and chicken broth.
- Season with chili powder, cumin, paprika, oregano, and salt and pepper to taste. Mix well.
- Bring the soup to a simmer, then reduce heat to low. Cover and let it cook for 25 minutes, allowing the flavors to meld and the chicken to cook through.
- Taste and adjust seasonings if necessary. Serve hot in bowls and add optional toppings as desired.
Notes
If you prefer a spicier soup, consider adding chopped jalapeños or cayenne pepper.
This soup freezes well; store in airtight containers for up to 3 months.
Serve with crusty bread or tortilla chips for added texture.