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Chicken Chili Soup

Community Member
June 17, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Chicken Chili Soup

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 993
  • Fat 77g
  • Carbs 49g
  • Fiber 2g
  • Sugar 10g
  • Protein 28g

Estimated values based on one serving size.

Preparation

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

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 993
  • Fat 77g
  • Carbs 49g
  • Fiber 2g
  • Sugar 10g
  • Protein 28g

Estimated values based on one serving size.

Preparation

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

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