Chicken Chilli Soup

    Chicken Chilli Soup

    557saves
    55min


    136 people made this

    About this recipe: This heavenly spiced soup is so easy to make and warms you through on cold rainy evenings. This large batch is great for feeding a crowd, and also freezes well.

    Ingredients
    Serves: 18 

    • 800g (1 3/4 lb) skinless, boneless chicken breast fillets - diced
    • 2 green peppers, diced
    • 2 red peppers, diced
    • 1 onion, diced
    • 85g (3 oz) frozen sweetcorn
    • 4 (400g) tins kidney beans
    • 2 (400g) tins chopped tomatoes
    • 400g (14 oz) passata
    • 600ml (1 pint) water
    • 1 dessertspoon chilli powder
    • 1 tablespoon dried parsley
    • 1 clove garlic, minced
    • 1/2 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground cumin

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat some oil in a large pot over medium-high heat. Cook and stir chicken, peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, passata and water. Season with chilli powder, parsley, garlic, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.

    Note

    Pulses such as red kidney and cannellini beans have a low GI (Glycaemic Index) factor, which means they release energy slowly into the bloodstream and so can help to control hunger and appetite.

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    Reviews (10)

    10

    Altered ingredient amounts. Skip the sweetcorn & use yellow peppers instead. Plus swap the water for chicken stock, makes it much richer! - 22 Mar 2010

    Hayleyb1982
    7

    This recipe is so similar to the soup sold in crussh which is so expensive that I was so happy to find tis recipe and even happier that it tasted lovely!!!! - 03 Feb 2010

    3

    very easy recipe to follow and remember for future use - 11 Feb 2011

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