Spicy Chicken Chilli Soup

    45 min

    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.

    2224 people made this

    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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    Reviews in English (1637)


    brilliant recipe my son loves it bowl after bowl with crusty bread,cant make enough,going to make big bulk batch and freeze ....cheers  -  15 Oct 2017


    Lets make this great recipe even easier. Cook the onions and garlic in a big, thick bottomed pan, add the chicken (chopped small or used cooked chicken that comes in the little pouch).Add dry spices and herbs. When chicken is not pink anymore and the rest of the canned ingredients. 1 can of tomato is plenty, the best corn is of the frozen kind. Top with the sourcream, tortilla chips , cheese or whatever else your heart desires! If this is useful-remember to mark it!  -  06 Dec 2006  (Review from Allrecipes US | Canada)


    The great thing about this recipe is its flexibility. You can adjust about any quantity to your liking and still enjoy the basic flavors. For those who thought it too bland or too spicy, the solution is to adjust your seasonings as you go. The parsley flakes, onion powder and garlic powder are not so critical, but save adding chili powder and salt for the last, especially because the boullion cubes will be salty. Chili powder intensifies the perception of saltiness, so add it before any salt. Start with half the recipe quantity of spices, wait 5-10 minutes as the soup simmers for the spice flavor to fully release, then taste. Repeat this adjustment cycle as necessary until you're satisfied. We save the sour cream to add at the table, along with shredded cheddar cheese and corn tortilla chips. Want great tortilla chips? Buy a package of fresh corn tortillas. Spray or brush both sides with olive oil, cut each tortilla in half and then julienne them into 1/4" strips. Spread the strips out on a nonstick cookie sheet. If you like, sprinkle with sea salt, chili powder and/or cumin. Bake 5 minutes at 425 degrees and check; sample and bake longer until the chips achieve your desired crispness. The julienned chips are great because they're easy to pick up with a soup spoon. You'll never go back to store-bought chips!  -  30 Oct 2007  (Review from Allrecipes US | Canada)