Spicy Chicken Chilli Soup

    Spicy Chicken Chilli Soup


    2185 people made this

    About this recipe: A wonderful spicy soup, which is perfect for the cold winter nights. Chicken is simmered with tomatoes, sweetcorn, soured cream and kidney beans. Serve with corn bread or crusty bread rolls.

    Serves: 8 

    • 2 litres water
    • 8 skinless, chicken breast fillets
    • 1/2 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon garlic granules
    • 2 tablespoons dried parsley
    • 1 tablespoon onion powder
    • 5 cubes chicken stock
    • 3 tablespoons olive oil
    • 1 onion, chopped
    • 3 cloves garlic, chopped
    • 450g chunky salsa
    • 2 (400g) tins chopped tomatoes
    • 1 (400g) tin whole peeled plum tomatoes
    • 1 (295g) tin tomato condensed soup
    • 3 tablespoons chilli powder
    • 1 1/4 (340g) tins sweetcorn, drained
    • 2 (410g) tins kidney beans, undrained
    • 225ml soured cream

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic granules, parsley, onion powder and stock cubes. Bring to the boil, then reduce heat and simmer 1 hour or until chicken juices run clear. Remove chicken, reserve stock. Shred chicken.
    2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, chopped tomatoes, whole tomatoes, tomato soup, chilli powder, sweetcorn, kidney beans, soured cream, shredded chicken and 1.25 litres stock. Simmer 30 minutes.

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