Chicken Chili Soup

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Yield:
6 (1 3/4-cup) servings.
January 1996
RECIPE BY 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.

Ingredients

  • 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

Nutritional Information

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

How to Make It

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.

Oxmoor House Cooking Light Collection

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