Hearty Chicken Chili Soup with Masa Harina and Tortilla Strips Recipe

Introduction

Chicken Chili Soup is a comforting, flavorful dish that combines the warmth of chili spices with tender chicken and hearty vegetables. This family recipe brings a touch of Tex-Mex flair to a classic soup, perfect for cozy meals any time of year.

Ingredients

• 1 pound chicken sausage (or turkey or pork sausage)
• 2 tablespoons olive oil
• 1 tablespoon butter or ghee
• 1 small onion, diced
• 1/2 cup diced celery (about 2 ribs)
• 1 small bell pepper, diced
• 8 ounces cremini mushrooms, roughly chopped
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 tablespoon masa corn flour, optional, for thickening
• 15 ounces tomato sauce
• 15 ounces diced tomatoes
• 2 cups chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram or oregano
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1/2 pound cooked chicken, shredded
• 8 ounces dried small pasta, such as elbows or shells
• Kosher salt, to taste
• Suggested garnishes: sour cream, grated cheddar cheese, sliced green onions

Instructions

1. Step 1: Heat olive oil and butter or ghee in a large pot over medium heat. Add the chicken sausage, breaking it up as it cooks until browned and cooked through.
2. Step 2: Add diced onion, celery, bell pepper, and mushrooms. Sauté until vegetables are softened, about 5-7 minutes.
3. Step 3: Stir in chili powder, smoked paprika, garlic powder, and ground cumin. Cook for 1-2 minutes to toast the spices and develop flavor.
4. Step 4: Sprinkle masa corn flour over the mixture if using, and stir well to combine. This will help thicken the soup later.
5. Step 5: Pour in the tomato sauce, diced tomatoes, and chicken broth. Stir in dried basil, marjoram or oregano, brown sugar, and Worcestershire sauce.
6. Step 6: Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes to meld flavors.
7. Step 7: Add shredded chicken and dried pasta to the soup. Simmer until the pasta is tender, about 10 minutes, stirring occasionally to prevent sticking.
8. Step 8: Season with kosher salt to taste. Adjust chili powder or spices if desired for more heat or flavor.
9. Step 9: Serve hot, topped with sour cream, grated cheddar cheese, and sliced green onions for a fresh, creamy finish.

Tips & Variations

• Use your favorite sausage variety—from mild turkey to spicy Italian—for a flavor twist.
• Add fresh jalapeños or poblanos if you like your soup with a bit more heat.
• If masa harina isn’t available, substitute with all-purpose flour to thicken the broth.
• Small pasta shapes like elbows, shells, or ditalini work best to ensure easy, saucy spoonfuls.
• Top with crunchy tortilla strips for an added Tex-Mex texture contrast.
• Pre-cooked rotisserie chicken or frozen chicken strips can be used to save time; add them near the end just to heat through.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through. The pasta may absorb some liquid overnight; add a splash of chicken broth or water when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes! Substitute the chicken sausage with plant-based sausage or extra vegetables, and use vegetable broth instead of chicken broth.

What if I don’t have masa harina?

You can use regular all-purpose flour as a thickener instead. It won’t add the Tex-Mex hint, but it will help thicken the soup nicely.

Hearty Chicken Chili Soup with Masa Harina and Tortilla Strips Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 120 reviews

Chicken Chili Soup is a hearty, flavorful Tex-Mex inspired soup combining savory chicken sausage, aromatic vegetables, and a blend of spices including chili powder and smoked paprika. Thickened with masa harina for a subtle corn flavor, this comforting soup is enhanced with tender chicken, pasta, and topped with classic garnishes like sour cream and cheddar cheese. Perfect for a satisfying meal that balances warmth, spice, and texture.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound chicken sausage (or turkey or pork sausage)
• 2 tablespoons olive oil
• 1 tablespoon butter or ghee
• 1 small onion, diced
• 1/2 cup diced celery (about 2 ribs)
• 1 small bell pepper, diced
• 8 ounces cremini mushrooms, roughly chopped
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 tablespoon masa corn flour, optional, for thickening
• 15 ounces tomato sauce
• 15 ounces diced tomatoes
• 2 cups chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram or oregano
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1/2 pound cooked chicken, shredded
• 8 ounces dried small pasta, such as elbows or shells
• Kosher salt, to taste

Suggested Garnishes

• Sour cream
• Grated cheddar cheese
• Sliced green onions
• Tortilla strips (optional)

Instructions

1. Prepare the vegetables and sausage: Heat olive oil and butter or ghee in a large pot or Dutch oven over medium heat. Add the diced onion, celery, bell pepper, and cremini mushrooms. Sauté until the vegetables are softened and fragrant, approximately 5-7 minutes. Add the chicken sausage, breaking it up as it cooks until browned and cooked through.
2. Add spices and flour: Stir in chili powder, smoked paprika, garlic powder, and ground cumin with the vegetables and sausage to coat evenly and toast the spices for about 1 minute. Sprinkle masa corn flour evenly over the mixture and stir well to combine; this will help thicken the soup later.
3. Add liquids and simmer: Pour in the tomato sauce, diced tomatoes, and chicken broth. Stir in dried basil, marjoram or oregano, brown sugar, and Worcestershire sauce. Bring the soup to a gentle boil, then reduce heat and let simmer for 15-20 minutes to allow the flavors to meld and the soup to slightly thicken.
4. Cook the pasta: Add the dried small pasta such as elbows or shells directly into the simmering soup. Cook for about 8-10 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
5. Add shredded chicken and season: Stir in the shredded cooked chicken and continue to heat the soup until the chicken is warmed through, about 3-5 minutes. Taste the soup and add kosher salt as needed to enhance all the flavors.
6. Serve and garnish: Ladle the soup into bowls and add your preferred toppings such as sour cream, grated cheddar cheese, sliced green onions, and tortilla strips for added crunch. Serve hot and enjoy the comforting flavors.

Notes

• You can substitute chicken sausage with pork, turkey, or even spicy Italian sausage according to your taste preference.
• For extra heat, increase the amount of chili powder or add fresh diced jalapenos or poblanos to the sauté step.
• If masa harina is unavailable, use an equal amount of all-purpose flour as a thickener.
• Any small pasta shapes like ditalini, small shells, or elbows work best to prevent falling off the spoon.
• Pre-cooked chicken options such as rotisserie, pulled chicken, or even breaded popcorn chicken can be used; simply add at the end to heat through.
• Toppings like tortilla strips add a delightful crunch and are easy to find in most grocery stores.
• The soup can be made ahead and reheated; it thickens as it sits, so add a bit more broth or water when reheating if needed.

Keywords: Chicken Chili Soup, Tex-Mex Soup, Chicken Sausage Soup, Spicy Chicken Soup, Hearty Soup, Masa Harina Soup