Best 20 Chicken Chili Soup Recipes

CHICKEN CHILI SOUP

Steps:

• 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.

MEXICAN CHICKEN CHILI SOUP

Steps:

• Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
• Cook the chicken on both side until done-- about 7-10 minutes per side.
• Cool the chicken until it can be handled.
• Do not rinse the pot.
• Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
• Add the remaining ingredients to the pot and turn heat to high.
• Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
• Stir mixture often so that many of the chicken pieces shred into much smaller bits.
• Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
• Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)

Steps:

• Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
• Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
• Add chicken broth & refried beans. Whisk until blended.
• Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• Shred the chicken into small, bite-size pieces and add it to the pot.
• Reduce heat and simmer soup for 30-40 minutes or until thick.
• Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.

CHILI'S CHICKEN ENCHILADA SOUP

Steps:

• In large pot, place oil, chicken base, onion and spices.
• Sauté until onions are soft and clear, about 5 minutes.
• In another container, combine Masa Harina with 1 quart water.
• Stir until all lumps dissolve.
• Add to sautéed onions and bring to boil.
• Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
• This will eliminate any raw taste from Masa Harina.
• Add remaining 3 quarts water to pot.
• Add tomatoes; let mixture return to boil stirring occasionally.
• Add cheese to soup.
• Cook stirring occasionally, until cheese melts.
• Add chicken; heat through.

SOUP/CAFE LATTE'S CHICKEN SALSA CHILI RECIPE - (3.8/5)

Steps:

• To make chili: Warm olive oil in a large stock pot over medium heat. Saute chicken until cooked. Cook for 3 minutes or until onions are tender. Add pepper flakes, garlic,jalapenos, chicken stock, chili powder, tomatoes and tomato puree, kidney beans and hominy. Simmer 15 to 20 minutes. To serve: Add chopped cilantro and lime juice just prior to serving. Adjust seasoning to taste. Top with sour cream, chopped red onions, grated cheese and tortilla chips.

CHICKEN, CHILI AND SWEET POTATO SOUP

Steps:

• Fry / cook chicken breast (any way is fine) and once cooked, dice into small pieces.
• Peel and dice up sweet potatoes. Throw into a pan of boiling water for about 10-15 minutes Check they are well cooked by poking them with a blunt knife (if the knife slides through effortlessly, then they are done).
• Chop up 1/2 chili and remove seeds. Dice into small pieces.
• Put the dice chili into the chicken broth; stir and mix. Add pepper and salt.
• Put the potatoes into a food processor. Mix for 2 minutes on low. Then add the stock/chili mix and the chicken. Leave to mix for another 2-3 minutes Add a little hot water until you can see the contents being mixed.
• Add contents into a saucepan, and heat up for about 2-3 minutes, stirring; adding a little water to make sure it keeps a "soupy" consistency (it's supposed to be quite thick).
• Take it off the heat, keep stirring and add a splash of cream until texture is creamy. Stir well.
• Serve :).

CHILI'S CHICKEN TORTILLA SOUP

Steps:

• 1. Add 1 tbsp of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside.
• 2. Add onion and garlic to the pot and saute over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.
• 3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic and broth.
• 4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• 5. Shred the chicken into small, bite size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick.
• 6. Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips and a spoonful of your favorite salsa or pico de gallo.

CHILI CHICKEN SOUP WITH CILANTRO DUMPLINGS

Steps:

• In 3-quart saucepan, heat oil over medium heat. Cook chicken, onion, chili powder and salt in oil, stirring frequently, until chicken is browned. Stir in broth. Heat to boiling; reduce heat to medium. Simmer uncovered 5 minutes.
• Meanwhile, in medium bowl, mix Bisquick mix and milk until soft dough forms. Fold in cilantro, cumin and chile. Drop dough by 10 spoonfuls onto simmering soup. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.

CHILI'S CHICKEN AND MUSHROOM SOUP (COPYCAT)

Steps:

• Melt margarine in large heavy pot. Add vegetables and sauté until tender over medium-low heat.
• Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown.
• Slowly add chicken broth to vegetable-flour mixture, stirring constantly. Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.
• Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes. Serve immediately.
• Makes 3 quarts.

CHEESY CHICKEN ENCHILADA SOUP (CHILI'S)

Steps:

• 1. In large pot, place oil, chicken base, onion and spices.
• 2. Sauté until onions are soft and clear, about 5 minutes.
• 3. In another container, combine Masa Harina with 1 quart water.
• 4. Stir until all lumps dissolve.
• 5. Add to sautéed onions and bring to boil.
• 6. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
• 7. Add remaining 3 quarts water to pot.
• 8. Add tomatoes and enchilada sauce; let mixture return to boil stirring occasionally.
• 9. Add cheese to soup.
• 10. Cook stirring occasionally, until cheese melts.
• 11. Add chicken; heat through and serve. Garnish with shredded cheddar cheese, crumbled tortilla chips, and pico de gallo.

ASIAN CHILI CHICKEN NOODLE SOUP

Steps:

• In a large pot heat oils over medium heat.
• Add onion, celery, garlic, ginger, chili powder and red pepper flakes. Reduce heat to medium low and cook for 5 minutes, stirring now and then.
• Add the broth, tomatoes, chicken, fish sauce, 1/2 cup cilantro and bring to a simmer. Cook, covered, for 1/2 hour.
• While the soup cooks bring a pot of water to boil and cook the spaghettini to al dente. Drain.
• Add spaghettini, bok choy and lime juice to the soup. Cook for 5 minutes.
• Garnish with the 1/4 cup cilantro and serve.

ASIAN CHICKEN AND CHILI SOUP

Steps:

• In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes.
• Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.

THE SOUP NAZI'S MEXICAN CHICKEN CHILI RECIPE

Steps:

• 1. Saute the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot. 2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot. 3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.

CHICKEN CHILI SOUP RECIPE BY TASTY

Steps:

• Sauté onions and green pepper in avocado oil in a large pot. Then, add minced garlic and sauté for 1 minute.
• Add chicken broth and butter and bring to a boil.
• Add chicken breasts and boil until cooked through, about 10-15 minutes.
• Remove chicken and shred or cut into bite sized pieces, set aside.
• Remove 1 cup broth and place in a blender with cream cheese; blend until creamy.
• Add creamy cheese mixture and shredded chicken back to soup. Then, stir in all remaining ingredients.
• Bring to a boil, then reduce heat and simmer for 5-10 minutes.
• Serve over cooked white rice, cauliflower rice, or tortilla chips.

CHILITASTIC WHITE BEAN CHICKEN CHILI SOUP LO CAL, LOW FAT

Steps:

• Dice up your onion, Green Chilies, Cilantro, and Garlic. Dump in a crockpot.
• Rinse your beans in a strainer and then pour over veggies in crock pot.
• Dump in Oregano, Cayenne, and cumin.
• Pour Chicken Broth in and give a stir.
• Place Chicken Breasts (frozen or not, if you don't want to simmer as long can be thawed) on top.
• Simmer 5-6 hours. You can take the chicken out at about 5 hours and cube or shred or just break it apart with a utensil while cooking. After it is apart put it back in and stir. I shred it right in the crock pot by moving it around with a wooden spoon.
• Pour in a bowl and dig in!

CHILI CHICKEN AND VEGETABLE SOUP

Steps:

• In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes.
• Stir in the chili powder and cook for 2 minutes.
• Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
• Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.

HOMEMADE CHICKEN NOODLE SOUP WITH GARLIC-CHILI MOJO

Steps:

• To make stock, rinse chicken parts in cold water.
• Put all stock ingredients, except salt, in a large stockpot.
• Bring to a boil, reduce heat.
• Simmer 2 hours, skimming froth from surface occasionally.
• Remove from heat.
• Remove chicken pieces; discard skin.
• Dice and save meat for soup.
• Strain broth and discard remaining solids.
• Season with salt to taste.
• If making ahead, refrigerate; remove any solidified fat before using.
• To make soup, warm 1 tbls.
• olive oil in a large pot over medium heat.
• Add garlic, onion, carrots, and celery.
• Saute 3-5 minutes.
• Add 6 cups chicken stock and stir.
• Bring to a boil, reduce heat.
• Cover and simmer for 30-40 minutes or until vegetables are soft.
• Add cooked chicken and cooked noodles.
• Simmer for 5 minutes.
• Remove from heat.
• Adjust seasoning with salt and pepper.
• Combine all mojo ingredients in a small bowl and stir until blended.
• Drizzle over hot soup.
• Enjoy!

CHILI CHICKEN AND VEGETABLE SOUP

Steps:

• 1. In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes. 2. Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.

CHILI CHICKEN SOUP WITH CILANTRO DUMPLINGS

Steps:

• 1. In 3-quart saucepan, heat oil over medium heat. Cook chicken, onion, chili powder and salt in oil, stirring frequently, until chicken is browned.
• 2. Stir in broth. Heat to boiling; reduce heat to medium. Simmer uncovered 5 minutes.
• 3. Meanwhile, in medium bowl, mix Bisquick mix and milk until soft dough forms. Fold in cilantro, cumin and jalapeno.
• 4. Drop dough by 10 spoonfuls onto simmering soup. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.

CHILI'S SOUTHWEST CHICKEN & SAUSAGE SOUP RECIPE - (4.3/5)

Steps:

• In 5-quart or larger pot, heat oil over medium heat. Add sausage, onions and sauté along with bell pepper, jalapeño and garlic. Cook until vegetables are tender. In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture. Add tomatillos and diced green chilies to pot; bring to boil. Add beans and chicken; simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla chips on the side.