Rating: 5 stars
47 Ratings
  • 5 star values: 37
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A light, spicy soup that is great in any season. I hope you enjoy this recipe; my family sure does! For spicier tastes, add more cayenne or your favorite hot sauce. Serve with crackers, cheddar cheese, or sour cream.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.

  • Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.

  • Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.

Nutrition Facts

298 calories; protein 31.4g; carbohydrates 28.1g; fat 6.6g; cholesterol 61mg; sodium 1001.4mg. Full Nutrition