Chicken Chili Soup

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Spicy, tangy, hearty, and full of flavor from fajita vegetables, chili beans, and rotisserie chicken – this easy soup is quick and feeds a crowd!

A bowl of chicken soup with a spoon.
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A spoon full of chicken soup.

Rotisserie Chicken and Chili Bean SOup

Ready to spice up your meal prep routine?

This recipe is cozy comfort food with a twist – Chicken Chili Soup.

This isn’t your average soup; it’s a delightful fusion of hearty chicken chili and soothing soup, perfect for those chilly evenings or when you just need a little bowl of happiness.

Packed with tender chunks of chicken, beans, and a blend of spices that’ll warm you from the inside out, this recipe is about to become your new go-to. Whether you’re a soup enthusiast or a chili lover, this dish is sure to tickle your taste buds and bring a smile to your face.

This dish is a but of a hybrid – it’s soupier than chili, though it has chili flavors – and it uses chicken, rather than beef. I love white chicken chili – but I’m not always in the mood for it – if you want that classic hearty chili flavor, but in a lighter soup with chicken, this is EXACTLY the recipe you’re looking for.

It is perfect to snuggle up with on a cool day – but isn’t too heavy, and can be enjoyed anytime of year you have a soup craving. Plus, we’re using a rotisserie chicken to keep the cost and work down, but keep the flavor high! If you aren’t yet a convert to the Costco chicken, you need to be – it is only $5 (cheaper than you can get raw), and seriously one of the most flavorful chickens you can get. It is what I use and reccomend for this soup!

Let’s get cooking and create some magic in the kitchen!

A spoonful of chicken soup.

How to Make Chicken Chili Soup

To make this recipe, we will need the following ingredients:

  • Rotisserie Chicken Meat (Shredded): Provides protein and a rich, savory flavor to the soup.
  • Chili Beans (Canned): Adds a hearty and robust texture to the soup, along with the flavors of chili seasoning.
  • Pinto Beans (Canned, Drained): Offers additional protein, fiber, and a creamy texture to the soup.
  • Onion (Diced): Provides a savory and aromatic base flavor to the soup when sautéed.
  • Bell Peppers (Diced): Contribute a sweet and slightly tangy flavor, along with vibrant color and texture.
  • Diced Tomatoes (Canned): Adds acidity, juiciness, and a hint of sweetness to the soup.
  • Cumin: Imparts earthy, warm, and slightly nutty flavors with a hint of citrus, enhancing the overall depth of the soup.
  • Chili Powder: Brings a blend of spices, including chili peppers, cumin, paprika, and garlic, to give the soup its characteristic chili flavor.
  • Garlic Powder: Offers a subtle garlic flavor and aroma without the need for fresh garlic cloves.
  • Cayenne: Provides heat and spiciness to the soup. The amount can be adjusted based on personal preference.
  • Chicken Stock: Serves as the liquid base of the soup, imparting a rich chicken flavor and providing the necessary moisture for the ingredients to simmer together.
  • Salt and Black Pepper: Seasonings used to enhance the overall taste and balance the flavors.
  • Olive Oil (for Sautéing): Used to sauté the onion, bell peppers, and chicken, adding depth and richness to their flavors.

Once you’ve gathered your ingredients, we will use the following method:

  • Brown vegetables. Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil. Add the diced onion and bell peppers. Sauté for about 3-4 minutes or until they begin to soften. Add the shredded rotisserie chicken to the pot and stir to combine with the vegetables. Sauté for an additional 2 minutes.
  • Season. Sprinkle in the cumin, chili powder, garlic powder, and cayenne. Stir well to coat the chicken and vegetables with the spices.
  • Stir in rest of ingredients. Pour in the canned chili beans, drained pinto beans, and diced tomatoes (including the juice). Stir to combine. Add the chicken stock to the pot. Stir everything together and bring the mixture to a rolling boil, then back down to a simmer.
  • Simmer. Reduce the heat to low, cover the pot, and let the soup simmer for about 15-20 minutes to allow the flavors to meld together. Taste the soup and adjust the seasoning with salt, black pepper, and additional cayenne if you prefer more heat.
  • Enjoy! Serve hot, garnished with shredded cheese, chopped fresh cilantro, or a dollop of sour cream, if desired.
A bowl of chicken soup with a spoon.

Perfect Chicken Chili Soup Tips and Tricks

Use Rotisserie Chicken: Rotisserie chicken is flavorful and convenient. Shred the meat for the soup, and save time compared to cooking chicken from scratch.

Sauté the Aromatics: Sautéing the diced onion and bell peppers in olive oil before adding other ingredients builds a flavorful base for the soup.

Spice Balance: Adjust the amount of chili powder and cayenne to control the level of heat in your soup. Start with less if you prefer a milder chili, and add more if you like it spicier.

Simmer for Flavor: Let the soup simmer for about 15-20 minutes after combining all the ingredients. This allows the flavors to meld together and develop a rich taste.

Seasoning Adjustment: Taste the soup before serving and adjust the seasoning with salt and black pepper as needed. Proper seasoning enhances the overall flavor.

Garnish Creatively: Customize your soup by garnishing it with shredded cheese, chopped fresh cilantro, sour cream, avocado slices, or a squeeze of fresh lime juice for added freshness and flavor.

Texture Variations: Feel free to blend part of the soup with an immersion blender for a creamier consistency while leaving some chunks for texture.

Meal Prep: Chicken Chili Soup is a great candidate for meal prepping. Make a larger batch and store leftovers in the fridge for a quick and satisfying meal throughout the week.

Serve with Accompaniments: Serve the soup with warm cornbread, tortilla chips, or crusty bread for a complete and hearty meal.

Experiment with Toppings: Encourage your guests to customize their bowls with various toppings like sliced jalapeños, diced red onions, or crushed tortilla chips for added texture and flavor.

FAQs

How can I make this soup gluten-free?

To make the soup gluten-free, use gluten-free chili beans and double-check that your chicken broth and all other ingredients are gluten-free.

What type of chili powder is best for this soup?

Use regular chili powder or chili powder labeled as “mild” for a balanced flavor. If you prefer more heat, you can use “hot” chili powder or add additional cayenne pepper.

Can I use canned chicken instead of rotisserie chicken?

Yes, you can use canned chicken if you don’t have rotisserie chicken. Simply drain and shred the canned chicken before adding it to the soup.

What can I use as a substitute for chili beans?

If you don’t have chili beans, you can use kidney beans or black beans as a substitute. Adjust the seasoning to maintain the chili flavor.

Can I freeze Chicken Chili Soup?

Yes, you can freeze Chicken Chili Soup. Allow it to cool completely, then transfer it to airtight containers or freezer-safe bags. It can be stored in the freezer for up to 2-3 months. Thaw and reheat on the stove when ready to serve.

How can I make this soup spicier?

To make the soup spicier, you can increase the amount of chili powder and cayenne pepper in the recipe. Start with small increments and adjust to your preferred level of spiciness.

Can I make Chicken Chili Soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Sauté the onion and bell peppers separately, then combine all the ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Can I make this soup vegetarian or vegan?

Yes, you can make a vegetarian or vegan version of this soup by omitting the chicken and using vegetable broth instead of chicken broth. Be sure to check the labels on your canned goods to ensure they are vegetarian or vegan.

A spoonful of chicken soup in a blue bowl.

What to Serve With Chicken Chili Soup

Cornbread: A classic choice, cornbread complements the flavors of the chili and adds a touch of sweetness. You can make traditional Southern cornbread, corn muffins, or even cheesy cornbread.

Tortilla Chips: Serve a bowl of crispy tortilla chips on the side for dipping or crumbling into the soup for added texture.

Avocado Slices: Fresh avocado slices add creaminess and a cool contrast to the heat of the chili. You can also make guacamole for dipping.

Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt on top of the soup adds creaminess and helps balance the spiciness.

Grated Cheese: Sprinkle shredded cheddar, Monterey Jack, or a Mexican blend of cheeses over the soup. Let it melt into the hot soup for added richness.

Fresh Lime Wedges: Provide lime wedges for a squeeze of citrus freshness, which enhances the overall flavor.

Chopped Fresh Cilantro: A handful of fresh cilantro leaves adds a burst of freshness and color to your soup.

Sliced Jalapeños: For those who enjoy extra heat, offer sliced jalapeños as a topping.

Chopped Green Onions: A handful of chopped green onions adds a mild onion flavor and a vibrant touch to your soup.

Crusty Bread: Serve slices of crusty bread or rolls to soak up the delicious broth.

Rice: A scoop of cooked white or brown rice can be added to each bowl to make the meal heartier.

Salad: A simple green salad with a light vinaigrette provides a fresh and healthy contrast to the rich soup.

Try these salads with your soup:

A bowl of chicken soup with a spoon.

Chicken Chili Soup Recipe

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A spoonful of chicken soup with peppers.
Print

Chicken Chili Soup

Quick, budget-friendly, and packed with flavor – this chicken chili soup can feed a crowd and is easy to make with rotisserie chicken!
Course soups
Cuisine TexMex
Keyword #chili, beans, chicken, chili beans, main dish, rotisserie chicken, soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 409kcal
Author Courtney O’Dell

Ingredients

  • 2 tbsp olive oil
  • 1 onion diced
  • 2 bell peppers diced
  • 2 cups rotisserie chicken meat shredded
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne adjust to taste
  • 1 can chili beans
  • 1 can pinto beans drained
  • 1 can diced tomatoes
  • 4 cups chicken stock
  • Salt and black pepper to taste

Instructions

  • Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil.
  • Add the diced onion and bell peppers. Sauté for about 3-4 minutes or until they begin to soften.
  • Add the shredded rotisserie chicken to the pot and stir to combine with the vegetables. Sauté for an additional 2 minutes.
  • Sprinkle in the cumin, chili powder, garlic powder, and cayenne. Stir well to coat the chicken and vegetables with the spices.
  • Pour in the canned chili beans, drained pinto beans, and diced tomatoes (including the juice). Stir to combine.
  • Add the chicken stock to the pot. Stir everything together and bring the mixture to a simmer.
  • Reduce the heat to low, cover the pot, and let the soup simmer for about 15-20 minutes to allow the flavors to meld together.
  • Taste the soup and adjust the seasoning with salt, black pepper, and additional cayenne if you prefer more heat.
  • Serve hot, garnished with shredded cheese, chopped fresh cilantro, or a dollop of sour cream, if desired.

Nutrition

Serving: 1cup | Calories: 409kcal | Carbohydrates: 26g | Protein: 34g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Cholesterol: 115mg | Sodium: 1035mg | Fiber: 6g | Sugar: 7g

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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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