Chicken & Chili Soup Recipe

Chicken Chili Soup Recipe


1 tsp of margarine
1 pc of onion (medium); chopped finely
1 clove of garlic (large); minced
4.5 c of stock (chicken); fats taken out
1 stalk of celery (large); diced
3/4 c of chicken breast (boneless skinless); cooked cubed
1 can of chiles (green, 4 ozs); chopped, rinsed drained
1.5 c of cauliflower flowerets; chopped
2 Tbsps of cornstarch
1 c of beans (kidney); drained
1 c of cheese (cheddar, lowfat); grated
1/4 c of water (cold)


On medium flame, melt the margarine in saucepan. Put in onion, garlic, celery and broth (3 Tbsps). Stir constantly ’til onion becomes tender (4-5 mins). Put in the cauliflower, chilies, chicken, beans and what remains of the broth.

Boil mixture, cover then let simmer for around 10 mins or ’til celery is crisp-tender. In bowl, mix water and cornstarch. Pour mixture to the broth and stir constantly ’til soup thickens.

Lower the flame and let soup simmer gently. In 2- 3 sets, sprinkle cheese into soup, mixing every after set. Continue stirring ’til cheese melts (2-3 mins).

This recipe makes 7 serving portions and can be stored for 1 – 2 days in the refrigerator.

Chicken Chili Soup Recipe

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