Chicken and Bean Chilli Soup

    Chicken and Bean Chilli Soup


    988 people made this

    About this recipe: 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.

    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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