»Back to Soups

Chili Chicken Soup

Adding a few ingredients to a chili recipe turns it into a wonderful soup to easily change up the meal.

What you need

  1. 2 or more cups leftover Chili Braised Chicken
  2. 1 can diced tomatoes in juice
  3. 4-5 cups chicken broth
  4. 1 medium onion, diced about the size of corn kernels
  5. 1 stalk celery, diced as onion
  6. 2 large cloves garlic, minced
  7. 2 cups spinach, sliced about 1/2 inch strips
  8. 2 cups corn kernels
  9. 1/2 tsp chipotle powder or 1 dried chipotle, seeds/stem removed and crushed
  10. 1 tsp kosher salt
  11. Olive oil
  12. Fresh minced cilantro
  13. Grated cheese (optional)

How to make it

  1. Sauté onion and celery with 1 tsp kosher salt in olive oil over medium heat until tender and just beginning to brown
  2. Add garlic and chipotle powder and stir until fragrant
  3. Add broth and tomatoes and bring to a boil
  4. Add chicken chili and stir to blend
  5. Allow to come back to a boil (should only take a minute), reduce heat to low and cover
  6. Simmer until hot
  7. Add corn and spinach, turn off heat and cover until ready to serve

If not serving immediately, hold off on adding the corn and spinach until after you've reheated the soup. Serve with cilantro and optional cheese to garnish at table.

*This recipe uses leftovers from wonderful chili with a few additions. Check out the Chili Braised Chicken recipe.

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below: