Chicken Chili Soup
Community Member
Total Time
50 minutes
50 min
Prep Time
20 minutes
20 min
Cook Time
30 minutes
30 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Total Time
50 minutes
50 min
Prep Time
20 minutes
20 min
Cook Time
30 minutes
30 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 8 servings
- 2 tablespoons avocado oil
- ½ small onion, chopped
- 1 green pepper, chopped
- 2 teaspoons garlic, minced
- 5 cups chicken broth (1.2 L)
- 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 (200 g)
- 1 cup heavy whipping cream (240 mL)
- 8 oz cream cheese (225 g)
- 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
Nutrition Info
- Calories 505
- Fat 38g
- Carbs 14g
- Fiber 1g
- Sugar 5g
- Protein 31g
Estimated values based on one serving size.
Preparation
- 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.
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