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Chili Chicken and Vegetable Soup

Kana Okada enlarge

By: Tracey Seaman


Serve with crusty bread.

people tried this recipe.

Key:
These recipes can be made in 30 minutes or less.Fast
Wine Pairing Icon

PAIR WITH:

Mud House Pinot Noir 2006 (New Zealand), SoloRosa Rosé Napa Valley 2007 (California)

  • 4 Servings
  • Prep 10 min
  • Cook 15 min

Ingredients:

  • 2 tablespoons butter
  • 1 onion, chopped
  • Salt and pepper
  • 1 tablespoon chili powder
  • 1 baking potato, peeled and chopped
  • One 32-ounce container (4 cups) chicken broth
  • One 16-ounce bag frozen corn kernels
  • 2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
  • One 10-ounce bag frozen green beans
  • Sour cream, for serving

Extra! Extra!
Stretch leftovers by adding cooked rice or your favorite canned beans.

Directions:

  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.

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