Chicken Chili Soup
Community Member
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Under 30 minutes
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 616
- Fat 40g
- Carbs 16g
- Fiber 36g
- Sugar 6g
- Protein 51g
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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