A big bowl of Chicken Chili Soup to keep you and family warm. I seldom make big batch serving of meals, but I made an exception for this Chicken Chili Soup. I had been really crazy busy these past few days and anything I can have quickly is much appreciated. Soup, stews and oatmeal makes my busy days easier. I can eat delicious food even when I am busy, that’s how I keep myself going and nourished. I often remind myself that juts because I am busy doesn’t mean I have to starve myself or rely on fast food. I love cooking my own meals, the process itself makes me happy.

Blogging my seem like an easy thing to do but in reality it takes a LOT of time to finish a single post. In my Take a Peek at the Behind The Scenes of Food Blogging, I shared with you my process when creating a post. Although it takes a lot of time, it gives me a lot of joy doing thing. Blogging keeps me sane 🙂 and help me balance my life between work and personal time. I love sharing recipes with you as well as my travel escapades. I had been busier lately with work and I started making my meals on the fly, you know whatever I have on hand. Something that I do not have to plan just like when creating a posts for the blog. I thought I would create a short post about this, not as elaborate as my full post but enough to give you idea on how you can make it at home. This will be easy and quick recipes that you can make in less than 30 minutes max or even 5 minutes less. We all need a short break from the kitchen, but that doesn’t mean we have to stop making delicious meals to nourish us.

Chili is one dish that often show up in my soup rotation as soon as the rain starts to show up almost everyday. Chili is quite filling and hearty, definitely a soup worthy for a meal. Let me show you how easy it is to make this soup.

Today’s Quick & Easy Recipe

Chicken Chili Soup is on the menu today. This soup is very hearty and filling. The chicken adds a lot of flavor, the soup is packed with vegetables, aromatics and spices.

Unlike the traditional chili that are made with ground beef and have a thicker consistency, this chicken version is a bit lighter in terms of the broth. Traditional chili is more like a stew to me, with richer and thicker sauce. This is a slightly different version but as good as the beef version just in different way. This variation uses ground chicken to make it hearty and filling.

The process of making this is quite easy. Do not be discourage by the long list on ingredients as a lot of them as seasoning and spices. You will need to do a bit of vegetable chopping but it is worth it, trust me. This soup is perfect for any day of the year but I really do enjoy making this during Fall and Winter when the weather is cold.

Once you have prepared the ingredients, all that is left is to sauté the aromatics and vegetables and let the stove do the rest. Simmer until the vegetables are cook to your liking and as always, do not forget to taste it as everyone different preference to taste.

Substitute for Chicken

If you prefer ground beef, you can totally substitute it for chicken. Get a low fat content beef so that the soup doesn’t end up being too oily. You can also use ground Turkey. If you are vegetarian, you can skip the meat and maybe use mushroom instead. If you are vegan and want to add more protein, crumbled firm tofu works too. Make sure to season and cook the tofu separately and add it to the soup only in the last 5 minutes of cooking. Just when the vegetables are cook.

Vegetables and Aromatics

As I mentioned, this soup is packed with vegetables which makes it a filling and hearty soup. A small amount of different vegetables goes a long way when added together. I was surprised how much this turned out. I used bell peppers, potato, carrots, beans, corn, onion and garlic. You don’t have to have all of this. You can customize the vegetables, I used what is commonly used for making chili.

What does well with this

You can serve this as is, but if you want a compete meal, serve it with toast or better yet make a cornmeal bread. I have a recipe in my website and that is the cornmeal bread you will see when I served this chili. Cornbread, corn muffin is a great combo for this chili soup. A simple toast with butter works great too, sometimes I even serve this topped with poached egg. A simple everyday soup, rain or shine.

For a Cheesy take, add cheese and bake

For a cheesy take, I sometimes like to add a mound of grated cheese on top and then I broil it to melt the cheese. This is totally optional, but melted cheese on top made this soup even better. I leave that choice to you. Do as you please and Enjoy the soup 🙂

Ingredients:

• 1 tablespoon Oil
• half of medium size Onion – Finley chopped
• 4 cloves Garlic – finely chopped
• 2 Celery Stick – chopped
• 100g ground Chicken
• 60g Potato
• 60g Carrots
• 1 small Jalapeno Pepper – seed remove and chopped into small pieces
• 1/4 cup crushed Tomato or fresh copped Tomato
• 1/4 cup Tomato Paste
• 1 cup Chicken Broth
• 1/4 teaspoons Cumin
• 1/4 teaspoons Red Chili Flakes
• 1/2 teaspoons table Salt
• 2 teaspoons Sugar
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Paprika
• 1/2 teaspoons dried Oregano
• 1.4 cup Bell Pepper – cut into small pieces
• 1/4 cup Corn Kernel
• 1/3 cup canned Black or White Beans
• 1/4 cup Cheddar Cheese – shredded

Instructions:

1. Heat pan, add oil and saute garlic and onion until fragrant and translucent. Add celery stick and chicken and continue cooking for another 5 minutes until the chicken is almost cook through.
2. Add potato, carrots, jalapeno pepper, crushed tomato, tomato paste, chicken broth, cumin, chili flakes, salt, black pepper, paprika and oregano. sugar If you are using a high sodium broth, adjust the salt as needed. Cover and simmer for 15 minutes.
3. Stir and add bell pepper, corn and black beans. Taste and adjust seasoning as desired. Cover and simmer for another 15 minutes. If you prefer a thicker consistency, cook longer until the broth is reduced to your liking.
4. Transfer in an oven safe bowl and top with grated cheese. Bake at pre-heated oven 350F, about 15 minutes or until the cheese is melted and bubbly.

Serves 2- 3

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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