Chicken and Bean Chilli Soup

    35 min

    This is a hearty chicken soup, which is perfect for the cold winter months. Chicken is simmered with tomatillos, tomatoes, beans, sweetcorn and cannellini beans.

    989 people made this

    Serves: 9 

    • 2 tablespoons vegetable oil
    • 450g diced, cooked chicken meat
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 415ml chicken stock
    • 2/3 (800g) tin tomatillos, drained and chopped
    • 1 (400g) tin chopped tomatoes
    • 1 (220g) tin diced green chillies
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground coriander seeds
    • 1/4 teaspoon ground cumin
    • 1 (410g) tin cannellini beans
    • 2 ears fresh sweetcorn, kernels removed and reserved
    • salt to taste
    • ground black pepper to taste
    • 1 lime, sliced

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat oil and cook onion and garlic until soft.
    2. Stir in stock, tomatillos, tomatoes, chillies and spices. Bring to the boil, then simmer for 10 minutes.
    3. Add sweetcorn, chicken and beans; simmer 5 minutes. Season with salt and pepper to taste.
    4. Serve with these toppings for people to choose from: limes, coriander, cheese, avocado, soured cream and tortilla chips.


    Tinned tomatillos and diced green chillies can be purchased in Hispanic speciality shops or online.

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    Reviews in English (927)


    This is my favorite chili recipe not only because its incredibly delicious, but because its one of the healthiest entrees you can make. I followed others' suggestions and added 2 tablespoons of cornstarch, 2 diced jalapenos (some said this was a little too hot, but I thought it just about right), canned corn instead of fresh, and salsa verde instead of canned tomatillos. One thing to remember is that the quality of the Salsa Verde (or tomatillos) is very important as it is perhaps the predominant flavor. Make sure to use a good quality salsa--that is, one you really enjoy on its own. I prefer Target's "Archer Farms Salsa Verde", which is about $3 for 24oz.  -  01 Jun 2007  (Review from Allrecipes US | Canada)


    This was great! After reading most of the comments, I substituted a bottle of salsa verde for the tomatillos, used two cans of diced tomatoes with chilis instead of the plain tomatoes, used a fresh jalapeno instead of the canned chilis, added a little extra broth and added 2 Tablespoons of cornstarch. I put it all in the crock pot and let it cook for about 8 hours on low. Garnished the bowls with sour cream and cheddar cheese. It was fabulous!  -  05 Jun 2007  (Review from Allrecipes US | Canada)


    Another Cook off winner to add to this recipe. I doctored it a bit too: I used the jar of Salsa verde, extra green chili's, fire roasted diced tomatoes, LOTS of cumin, and some chili powder as well. I heated the spices in the oil before adding both cubed and ground chicken. I used the ground chicken for texture - more traditional chili style, and added a touch a cream. MMmmmm. Thanks to other reviews, I was ready with the corn starch to thicken it up so it wasn't as soupy. I would like to say I loved it - but, by time I made my way back to the table to have some, it was GONE. I don't think it lasted 15 minutes!! I WILL cook this again, I would like to have more than just a sample spoon full...  -  27 Oct 2007  (Review from Allrecipes US | Canada)