Chicken Chili Soup

Chicken Chili Soup

86 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Recipe by  CAROL46

“This soup is so yummy on a cold day.”

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Adjust Servings

Original recipe yields 18 servings



  1. Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.

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Reviews (86)

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When I made this chili I used 3 cans of beans,, 2cups of frozen corn & 2cups of chicken broth instead of the water. The other thing different I did was let it cook in a crock pot on high for about 6 hrs. There was not even a drop left that football Sunday! Success!



I only used one green and one red pepper, black beans instead of kidney, and crushed tomatoes instead of diced due to FC (finicky child), and she still didn't like this soup. My husband and I LOVED it; the FC knows nothing! I also substituted chicken broth for the water and added extra corn, and will make it the same way next time. Minced cilantro is a tasty garnish!

Sarah Jo

Sarah Jo

I used a combination of red, orange and yellow organic peppers and I threw in a bunch of fresh minced garlic and three coarsely chopped zucchini in with the chopped veggies/chicken. Instead of kidney beans, I used organic black beans because that's what I had on hand. I used organic chicken broth instead of water to add a little more flavor and after tasting it, I added in onion powder, ground coriander, oregano, paprika, and a little Splenda brown sugar blend and threw in a bit more cumin and chili powder. This soup is very tasty. I highly recommend using all organic ingredients if you can and really adding the extra spices.

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Amount Per Serving (18 total)

  • Calories
  • 160 cal
  • 8%
  • Fat
  • 1.1 g
  • 2%
  • Carbs
  • 21 g
  • 7%
  • Protein
  • 16.5 g
  • 33%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 427 mg
  • 17%

Based on a 2,000 calorie diet



previous recipe:

Laura's Quick Slow Cooker Turkey Chili


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Spaghetti with Broccoli and Chicken