Chicken Chili Soup Recipe By Tasty

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CHICKEN CHILI SOUP RECIPE BY TASTY



Chicken Chili Soup Recipe by Tasty image

Here's what you need: avocado oil, small onion, green pepper, garlic, chicken broth, butter, chicken breasts, Rotel Tomatoes & Green Chilies, whole sweet corn, Mexican Blend shredded cheese, heavy whipping cream, cream cheese, garlic pepper, cayenne pepper, dried sage, chili powder, cumin, paprika, pink salt, oregano, dried chive, garlic powder

Provided by Tabitha Stone

Categories     Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 22

2 tablespoons avocado oil
½ small onion, chopped
1 green pepper, chopped
2 teaspoons garlic, minced
5 cups chicken broth
2 tablespoons butter
3 chicken breasts, boneless and skinless
1 can Rotel Tomatoes & Green Chilies
1 can whole sweet corn, drained
2 cups Mexican Blend shredded cheese
1 cup heavy whipping cream
8 oz cream cheese
1 teaspoon garlic pepper
1 teaspoon cayenne pepper
1 teaspoon dried sage
3 teaspoons chili powder
2 teaspoons cumin
2 teaspoons paprika
2 teaspoons pink salt
1 teaspoon oregano
1 teaspoon dried chive
½ teaspoon garlic powder

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.

Nutrition Facts : Calories 993 calories, Carbohydrate 49 grams, Fat 77 grams, Fiber 2 grams, Protein 28 grams, Sugar 10 grams

CHICKEN CHILI SOUP



Chicken Chili Soup image

This soup is so yummy on a cold day.

Provided by CAROL46

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h

Yield 18

Number Of Ingredients 14

1 ¾ pounds diced chicken breast meat
2 green bell peppers, diced
2 red bell peppers, diced
1 onion, diced
½ cup frozen corn kernels
4 (15 ounce) cans kidney beans with liquid
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
2 cups water
2 teaspoons chili powder
1 tablespoon dried parsley
1 teaspoon garlic powder
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin

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.

Nutrition Facts : Calories 159.5 calories, Carbohydrate 21 g, Cholesterol 25.6 mg, Fat 1.1 g, Fiber 7.1 g, Protein 16.5 g, SaturatedFat 0.2 g, Sodium 427 mg, Sugar 3.6 g

WHITE CHICKEN CHILI



White Chicken Chili image

Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 10 servings (2-1/2 quarts)

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Sliced jalapeno pepper, optional

Steps:

  • In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 644mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges

WHITE CHICKEN CHILI RECIPE BY TASTY



White Chicken Chili Recipe by Tasty image

This white chicken chili is perfect for a bowl of weeknight comfort. Half of the beans are mashed for extra creaminess (without cream!), but otherwise the stew is full of texture from cubed chicken, green chiles, corn, and Great Northern beans. Don't forget the toppings!

Provided by Betsy Carter

Categories     Lunch

Time 55m

Yield 4 servings

Number Of Ingredients 17

2 cans great northern beans, drained and rinsed, divided
1 tablespoon olive oil
1 lb boneless, skinless chicken breast, cubed
3 teaspoons kosher salt, divided
1 medium yellow onion, diced
3 cloves garlic, minced
2 cans green chile
2 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne
1 teaspoon chili powder
½ teaspoon freshly ground black pepper
4 cups low sodium chicken stock
2 cups frozen corn, thawed
shredded cheddar cheese, for serving
fresh cilantro leaf, for serving, roughly chopped
sour cream, for serving

Steps:

  • Add 1 can of Great Northern beans to a medium bowl. Mash with a potato masher or fork until chunky.
  • Add the olive oil to a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the chicken and season with 1 teaspoon of salt. Cook, stirring occasionally, until the chicken is cooked through and browned on all sides, about 10 minutes.
  • Add the onion and cook, stirring often, until softened and golden brown, 3-4 minutes. Add the garlic, green chiles, cumin, oregano, cayenne, chili powder, and black pepper and stir until the chicken is coated and the spices are aromatic, about 1 minute.
  • Add the mashed beans and chicken stock and stir to combine. Bring the soup to a low boil, then reduce the heat to low, cover, and simmer for 15 minutes.
  • Add the remaining can of whole beans, corn, and remaining 2 teaspoons of salt. Cover and continue to simmer for 10 minutes, until warmed through.
  • Ladle the chili into bowls and top with shredded cheddar cheese, cilantro, and sour cream.
  • Enjoy!

EASY AND TASTY CHICKEN TORTILLA SOUP



Easy and Tasty Chicken Tortilla Soup image

In my trials to find a great chicken tortilla soup recipe, I came up with this. It's fast, versatile, and so tasty! I like to serve this with a little sour cream and sharp cheddar cheese and a side of jalapeno cornbread. Yum!

Provided by ShannyBanany

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 40m

Yield 5

Number Of Ingredients 18

4 cups water
3 cubes chicken bouillon
1 onion, chopped
1 banana pepper, seeded and diced
1 (15.5 ounce) can hominy, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 ounce) can diced tomatoes with green chilies, undrained
1 (14.5 ounce) can diced tomatoes, undrained
2 (10.75 ounce) cans cream of chicken soup
2 (12.5 fl oz) cans white chicken, drained
4 ½ teaspoons garlic powder
3 tablespoons lime juice
5 dashes hot pepper sauce (such as Frank's RedHot®)
3 tablespoons dried cilantro
1 teaspoon chili powder
1 teaspoon ground cumin
salt and pepper to taste

Steps:

  • Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

Nutrition Facts : Calories 533.5 calories, Carbohydrate 46.4 g, Cholesterol 96.9 mg, Fat 20.1 g, Fiber 7.4 g, Protein 40.3 g, SaturatedFat 5.3 g, Sodium 3036.6 mg, Sugar 6.3 g

WORLD'S BEST HOMEMADE CHICKEN SOUP RECIPE BY TASTY



World's Best Homemade Chicken Soup Recipe by Tasty image

Here's what you need: whole chicken, onion, celery, large carrots, garlic, your favorite pasta

Provided by Zoe Ferdman

Categories     Sides

Yield 10 servings

Number Of Ingredients 6

1 whole chicken
1 onion, halved
6 large stalks celery, cut in half
6 large carrots, cut in half
4 cloves garlic, optional
1 cup your favorite pasta, (I recommend using smaller shapes such as stelline, orzo, pastina, or any other similar shapes)

Steps:

  • Fill a large pot with water and then add the chicken and onion. Cook over medium heat until the pot is brought to a slight boil or simmer, and set the kitchen timer for 4 hours
  • After 3 hours of cooking time, rinse the celery and carrots and add them to the pot (if you'd like, also add the garlic cloves). Let all of the vegetables cook along with the onion and chicken for the remaining hour
  • After everything is finished cooking, carefully remove the chicken, onion, and all of the vegetables to a large bowl and let cool slightly before storing in an airtight container in the fridge.
  • Add your favorite pasta to the pot and let look according to the package directions or until al dente/tender.
  • Enjoy!

Nutrition Facts : Calories 296 calories, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 19 grams, Sugar 2 grams

CHICKEN TORTILLA SOUP RECIPE BY TASTY



Chicken Tortilla Soup Recipe by Tasty image

Here's what you need: cooking oil, garlic, white onion, tomato, green chilli, black beans, frozen corn, salt, pepper, dried oregano, cumin, chili powder, chicken broth, rotisserie chicken, tortilla strip, fresh cilantro

Provided by Crystal Hatch

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 16

1 tablespoon cooking oil, of preference
1 clove garlic, minced
2 tablespoons white onion, diced
¼ cup tomato, diced
1 tablespoon green chilli, diced
¼ cup black beans
¼ cup frozen corn
salt, to taste
pepper, to taste
⅛ teaspoon dried oregano
⅛ teaspoon cumin
⅛ teaspoon chili powder
1 ½ cups chicken broth, or veggie broth
1 cup rotisserie chicken, shredded
tortilla strip, for garnish
fresh cilantro, for garnish

Steps:

  • In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent.
  • Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally.
  • Add broth, stir and bring to a simmer.
  • Add chicken and allow to heat through.
  • Serve with a sprinkle of tortilla strips and cilantro.
  • Enjoy!

Nutrition Facts : Calories 1290 calories, Carbohydrate 79 grams, Fat 85 grams, Fiber 6 grams, Protein 49 grams, Sugar 15 grams

CHICKEN FAJITA SOUP RECIPE BY TASTY



Chicken Fajita Soup Recipe by Tasty image

Here's what you need: chicken, chili powder, cumin, pepper, garlic cloves, onion, bell peppers, limes, crushed tomato, chicken broth, cream, corn soft tortillas, frozen corn

Provided by Tasty

Categories     Lunch

Yield 6 servings

Number Of Ingredients 13

2 lb chicken, cut of your choice, diced
2 teaspoons chili powder
2 teaspoons cumin
½ teaspoon pepper
3 cloves garlic cloves, minced
1 onion, chopped
3 bell peppers, chopped
2 limes
14 oz crushed tomato
48 fl oz chicken broth
½ cup cream
6 corn soft tortillas
1 cup frozen corn

Steps:

  • In a 5-quart Dutch oven coated with oil, cook chicken, chili powder, cumin, and pepper for 3 minutes.
  • Add the garlic, onion, and bell peppers, and cook until the onions are clear.
  • Add the juice of 2 limes, crushed tomato, chicken broth, and cream, and bring to a boil.
  • Submerge the corn and corn tortillas in the soup.
  • Reduce heat, cover, and simmer for 20 minutes.
  • Stir to break up the tortillas before serving. Top with avocado, cilantro, and cotija cheese if you want!
  • Enjoy!

Nutrition Facts : Calories 1241 calories, Carbohydrate 94 grams, Fat 73 grams, Fiber 6 grams, Protein 51 grams, Sugar 21 grams

ZESTY CHICKEN SOUP



Zesty Chicken Soup image

This spicy chicken soup is chock full of chicken and vegetables. Best of all, it freezes nicely, making a second meal with little effort! -Gwen Nelson, Castro Valley, California

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 18

1-1/4 pounds boneless skinless chicken breasts
4 cups water
1 tablespoon canola oil
1 medium onion, chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 can (14-1/2 ounces) Mexican diced tomatoes
1 can (14-1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 cup medium salsa
3 medium zucchini, halved and sliced
2 medium carrots, sliced
1 cup frozen white corn
1 can (4 ounces) chopped green chilies
3 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried basil
Shredded cheddar cheese and tortilla chips, optional

Steps:

  • Place chicken in a Dutch oven; add water. Bring to a boil; reduce heat. Simmer, covered, 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes and set aside., In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir until tender., Add to cooking juices in Dutch oven. Stir in tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender. Add chicken; heat through., If desired, serve with cheese and tortilla chips. Soup may be frozen for up to 3 months.

Nutrition Facts : Calories 152 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 518mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

BUFFALO CHICKEN CHILI



Buffalo Chicken Chili image

This Buffalo chicken chili is rich in the best way. The cream cheese, blue cheese and tangy hot sauce join forces for a dinner recipe everyone will love. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 5h40m

Yield 6 servings.

Number Of Ingredients 10

1 can (15-1/2 ounces) navy beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) fire-roasted diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup Buffalo wing sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 pound boneless skinless chicken breast halves
1 package (8 ounces) cream cheese, cubed and softened
Optional toppings: Crumbled blue cheese, chopped celery and chopped green onions

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 7 ingredients. Add chicken. Cover and cook on low 5-6 hours or until chicken is tender. , Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cream cheese. Cover and cook on low until cheese is melted, about 30 minutes. Stir until blended. Serve with toppings as desired.

Nutrition Facts : Calories 337 calories, Fat 16g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1586mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.

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CHILI CHICKEN SOUP | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Refreshing Iced Ginger Lemonade. by ashley. This refreshing iced ginger lemonade packs a lot of punch in flavor and health benefits. Made wholesome …
From tastykitchen.com


BUFFALO CHICKEN CHILI SOUP - AMBS LOVES FOOD
2018-12-12 OPEN LID AND MIX. PLACE CREAM CHEESE IN A SMALL BOWL AND MICROWAVE FOR 30 SECONDS TO MELT. MIX AND MICROWAVE 30 SECONDS AGAIN. ADD IN A CUP OF BROTH FROM THE SOUP TO THE BOWL AND MIX UNTIL SMOOTH. POUR CREAM CHEESE MIXTURE INTO SOUP AND MIX WELL UNTIL CREAMY. SERVE …
From ambslovesfood.com


CROCK POT CHICKEN TACO CHILI RECIPE - SKINNYTASTE
2020-02-11 Instructions. Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Half hour before serving, remove chicken and shred.
From skinnytaste.com


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