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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/chicken-chili-soup-recipe/