Chicken Chili Soup

Oxmoor House
This hearty chicken chili soup is packed full of tender pieces of chicken, corn, kidney beans and tomato and only needs 20 minutes of simmering time.
6 (1 3/4-cup) servings.


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Vegetable cooking spray
1 cup chopped onion
1/2 cup chopped green pepper
1 pound skinned, boned chicken breasts, cut into bite-size pieces
3 cups canned no-salt-added chicken broth, undiluted
1 tablespoon brown sugar
2 tablespoons red wine vinegar
2 tablespoons low-sodium Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1 (15 1/4-ounce) can no-salt-added whole-kernel corn, drained
1 (15-ounce) can no-salt-added red kidney beans, drained
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (8-ounce) can no-salt-added tomato sauce


Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion and green pepper; saute until tender. Add chicken and remaining ingredients, and stir. Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring often.

Created date

August 2009

Nutritional Information

Calories 229
Caloriesfromfat 7 %
Fat 1.8 g
Satfat 0.3 g
Monofat 0.3 g
Polyfat 0.4 g
Protein 23.6 g
Carbohydrate 28.2 g
Fiber 0.0 g
Cholesterol 44 mg
Iron 0.0 mg
Sodium 292 mg
Calcium 0.0 mg