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Chicken Chili Soup

A hearty and healthy Chicken Chili Soup that combines shredded chicken with creamy beans and zesty spices, perfect for meal prep and family dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Soup
Cuisine American
Servings 6 servings
Calories 320 kcal

Ingredients
  

For the Soup

  • 2 tablespoons Avocado Oil Adds healthy fats and a subtle flavor.
  • 1 medium White Onion, diced Provides sweetness and depth of flavor.
  • 1 medium Jalapeno, diced Gives the soup a touch of heat; adjust based on your spice preference.
  • 3 cloves Garlic, minced Infuses the soup with aromatic goodness.
  • 1 teaspoon Oregano Offers earthy, herbal notes that brighten the dish.
  • 1 teaspoon Ground Cumin Delivers a warm, nutty flavor that enhances the chili essence.
  • 1 teaspoon Ground Coriander Seed Complements the spices with a citrusy undertone.
  • 1 can Green Chilies or Salsa Verde Contributes tang and zest.
  • 3 cups Chicken Broth Forms the comforting base of the soup.
  • 1 teaspoon Kosher salt Essential for enhancing all the flavors.
  • 1 teaspoon Black pepper Essential for enhancing all the flavors.
  • 1 can White Beans, drained and rinsed Adds creaminess and fiber-rich benefits.
  • 1 can Pinto Beans, drained and rinsed Brings texture and additional protein.
  • 1 can Garbanzo Beans, drained and rinsed Provides a hearty bite and versatile nutrients.
  • 1 can Red Kidney Beans, drained and rinsed Completes the bean medley with rich flavor.

Optional Toppings

  • 1 cup Greek yogurt For garnish.
  • 1/4 cup Fresh cilantro, chopped For garnish.
  • 1 cup Monterey Jack cheese, shredded For garnish.
  • 1 medium Avocado, sliced For garnish.
  • 1 cup Cornbread chips For extra texture.

Instructions
 

Phase 1 – Prep

  • Gather all your ingredients. This ensures a smooth cooking process.
  • Dice the onion and jalapeno. Mince the garlic to release its aroma.
  • Drain and rinse all the beans thoroughly to remove excess sodium.
  • Shred the rotisserie chicken using your hands or forks for perfect texture.
  • Heat the avocado oil in a large pot over medium heat.

Phase 2 – Cook/Assemble

  • Add the diced onion, jalapeno, and minced garlic to the pot. Sauté for about 5 minutes until the onion becomes translucent.
  • Stir in the oregano, cumin, and coriander, cooking for another minute to awaken the spices.
  • Pour in the green chilies or salsa verde and chicken broth. Stir well to combine.
  • Bring the soup to a gentle boil over medium-high heat.
  • Add the shredded chicken and all the beans. Stir until everything is well combined.
  • Reduce heat and simmer for 15–20 minutes. The soup should slightly thicken and the flavors will meld together.

Phase 3 – Serve

  • Check the seasoning. Add kosher salt and pepper according to taste.
  • Remove from heat and let it sit for a few minutes to develop flavors.
  • Ladle the Chicken Chili Soup into bowls. Top with your choice of Greek yogurt, cilantro, or Monterey Jack.
  • Serve immediately with tortilla chips for crunch or enjoy on its own.

Notes

This Chicken Chili Soup is perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months. Warm the soup before serving, but add toppings just before enjoying!
Keyword Chicken Chili Soup, Comfort Food, Healthy Soup, Low Calorie, Meal Prep