-
-
My review
Chicken Chili Soup
CAROL46
"This soup is so yummy on a cold day."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 160 calsOriginal recipe yields 18 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.
Nutrition Facts
Per Serving: 160 calories; 1.1 g fat; 21 g carbohydrates; 16.5 g protein; 26 mg cholesterol; 427 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 106128 Ratings
-
-
-
-
-
Most helpful positive review
1/16/2006
When I made this chili I used 3 cans of beans,, 2cups of frozen corn & 2cups of chicken broth instead of the water. The other thing different I did was let it cook in a crock pot on high for ab...
Most helpful critical review
2/10/2005
I was not at all impressed with this chili. To me it tasted like it was definitely missing something, and I could not figure out what it was. This soup was watery and the chicken didn't soak u...
Most helpful
Most positive
Least positive
Newest
1/16/2006
When I made this chili I used 3 cans of beans,, 2cups of frozen corn & 2cups of chicken broth instead of the water. The other thing different I did was let it cook in a crock pot on high for ab...
2/5/2006
I only used one green and one red pepper, black beans instead of kidney, and crushed tomatoes instead of diced due to FC (finicky child), and she still didn't like this soup. My husband and I L...
10/9/2010
I used a combination of red, orange and yellow organic peppers and I threw in a bunch of fresh minced garlic and three coarsely chopped zucchini in with the chopped veggies/chicken. Instead of k...
12/23/2006
This is a good recipe. For a quick meal I used ground chicken and chicken broth instead of water. It is now on our list of regular meals, and it carries well for lunch the next day.
4/3/2008
I followed other's suggestions by replacing the kidney beans with black beans (only 3 cans) and replacing water with chicken broth. I also added 50% extra chili powder, real minced (sauteed) gar...
8/21/2004
I scaled the recipe in half, and my husband and I still made 2 meals of it. I didn't modify anything else, and it was very delicious.
1/24/2007
Quick to prepare and good tasting. My husband said it had the perfect blend of seasonings. I added seasoning salt, fresh ground black pepper and used frozen diced onions, green peppers and a Fie...
10/24/2006
Flavorful chili with low fat! Tasted great and wasn't too spicy. I'll make it again. Made with a side of cornbread for a hearty meal on a cold day.
2/10/2005
I was not at all impressed with this chili. To me it tasted like it was definitely missing something, and I could not figure out what it was. This soup was watery and the chicken didn't soak u...