Chicken Chili Soup Recipe

Introduction

Chicken Chili Soup is a comforting and flavorful dish perfect for chilly days. Combining the rich, spiced taste of chili with tender chicken and pasta, it’s a family favorite that brings everyone together. This versatile soup is easy to customize and full of heartwarming goodness.

Ingredients

• 1 pound chicken sausage (or preferred sausage)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder (adjust to taste)
• 1 teaspoon ground cumin
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 cup small pasta (such as small shells, elbows, or ditalini)
• 2 tablespoons masa harina flour (or all-purpose flour)
• Salt and pepper to taste
• Toppings: shredded cheese, sour cream, chopped cilantro, lime wedges, tortilla strips (optional)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Remove sausage from casings and crumble it into the pot. Cook until browned and cooked through, about 5-7 minutes.
2. Step 2: Add chopped onion and garlic to the pot. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
3. Step 3: Stir in chili powder and cumin, cooking for another minute to release their aroma.
4. Step 4: Pour in the diced tomatoes with their juice and chicken broth. Bring the mixture to a simmer.
5. Step 5: In a small bowl, whisk masa harina flour with a few tablespoons of cold water until smooth. Slowly stir this mixture into the simmering soup to thicken it. Cook for 5 minutes.
6. Step 6: Add the pasta to the soup and cook according to the package directions until al dente, usually about 8-10 minutes.
7. Step 7: Taste and adjust seasoning with salt, pepper, and extra chili powder if desired.
8. Step 8: Serve hot with your choice of toppings like shredded cheese, sour cream, cilantro, lime wedges, or crunchy tortilla strips.

Tips & Variations

• Use your favorite sausage variety: pork, chicken, or spicy Italian all add different flavor profiles.
• Add diced jalapeños or poblanos early in cooking for extra heat and depth.
• If masa harina isn’t available, all-purpose flour can be used to thicken the soup instead.
• Choose small pasta shapes to make the soup easy and enjoyable to eat.
• Top with crunchy tortilla strips for a delightful texture contrast.
• For a quicker version, use pre-cooked or rotisserie chicken added at the end to heat through.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when chilled, add a little water or broth to loosen it during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the sausage and use vegetable broth instead of chicken broth. You can add beans or extra vegetables to keep it hearty.

Can I freeze Chicken Chili Soup?

Yes, this soup freezes well. Cool it completely before storing in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

Chicken Chili Soup Recipe

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4.5 from 88 reviews

Chicken Chili Soup is a comforting, flavorful soup that combines the deep, rich taste of chili with the warm goodness of pasta and tender chicken sausage. This family-favorite cold-weather recipe is highly customizable, allowing for variations in heat level, protein choice, and thickening agents, making it ideal for uniting even the pickiest eaters around the table. Its Tex-Mex inspired flavors and hearty ingredients make it a delicious and satisfying dish perfect for chilly days.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Protein

• 1 pound chicken sausage (or substitute with pork sausage or hot Italian sausage)
• 2 cups cooked chicken (rotisserie, pulled, or frozen strips)

Soup Base

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 4 cups chicken broth
• 1 cup canned diced tomatoes, with juices

Thickener

• 2 tablespoons masa harina (corn flour) or all-purpose flour

Pasta

• 3/4 cup small pasta shapes (small shells, elbow macaroni, or ditalini)

Toppings (optional)

• Diced avocado
• Fresh cilantro, chopped
• Shredded cheddar or Monterey Jack cheese
• Sour cream or Greek yogurt
• Fresh lime wedges
• Diced jalapeños
• Tortilla strips

Instructions

1. Prepare the sausage and aromatics: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Remove the chicken sausage from its casing if possible, crumble it, and cook until browned and cooked through, about 5-7 minutes. Remove sausage from the pot and set aside, leaving the flavorful drippings in the pot.
2. Sauté the onion and garlic: Add the diced onion to the pot and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
3. Add spices: Stir in chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook the mixture for about 1 minute to toast the spices and amplify their flavor.
4. Add liquids and thickener: Gradually whisk in masa harina (or all-purpose flour) until fully incorporated to create a roux-like base. Slowly pour in chicken broth and add the diced tomatoes with their juices. Continue stirring to avoid lumps and bring the mixture to a simmer.
5. Simmer the soup: Return the cooked sausage to the pot and add the pasta. Simmer gently over medium-low heat, stirring occasionally, until the pasta is tender, about 10-12 minutes. If using pre-cooked chicken, add it during the last few minutes of heating just to warm through.
6. Adjust seasoning and serve: Taste the soup and adjust seasoning with salt, pepper, and additional chili powder or heat if desired. Serve the soup hot with optional toppings such as diced avocado, chopped cilantro, shredded cheese, sour cream, lime wedges, diced jalapeños, and crunchy tortilla strips to add texture and flavor.

Notes

• Use your preferred type of sausage—chicken, pork, or spicy Italian—to customize the flavor and heat level.
• Adjust chili powder and add fresh chopped chiles like jalapeños or Poblanos to increase spiciness.
• Pre-cooked chicken such as rotisserie, pulled or frozen strips can be added at the end for convenience.
• Masa harina provides a subtle Tex-Mex flavor; if unavailable, all-purpose flour works well for thickening.
• Choose small pasta shapes for easier eating and better spoonful cohesion.
• Don’t skip toppings—tortilla strips add a delightful crunch, and fresh garnishes enhance the flavor.
• This soup is very forgiving and can be tailored to suit family preferences or ingredient availability.

Keywords: chicken chili soup, Tex-Mex soup, chicken sausage soup, comforting soup recipe, winter soup, family-friendly soup, easy chili soup