Chili Chicken and Vegetable Soup

October 2008
Chili Chicken and Vegetable Soup

by 19 people

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Serve with crusty bread.

Makes: 4 servings

Prep: 10 mins

Cook: 15 mins

  • 2 tablespoons butter
  • 1 onion, chopped
  • Salt and pepper
  • 1 tablespoon chili powder
  • 1 baking potato, peeled and chopped
  • 1 32 ounce container  (4 cups) chicken broth
  • 1 16 ounce bag  frozen corn kernels
  • 2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
  • 1 10 ounce bag  frozen green beans
  • Sour cream, for serving
  1. In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
  2. Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.
Tip Pair with:
  • Mud House Pinot Noir 2006 (New Zealand), SoloRosa Rose Napa Valley 2007 (California)
Tip Extra! Extra!
  • Stretch leftovers by adding cooked rice or your favorite canned beans.