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Chili Chicken and Vegetable Soup Recipe

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This recipe for Chili Chicken and Vegetable Soup is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Tablespoons olive oil
2 small onions chopped
4 carrots chopped
Salt and pepper to taste
2 Tablespoons chili powder
2 baking potatoes, peeled and chopped
4 - 32 oz containers of chicken broth
2 - 16 oz bags frozen corn kernels
4 cups shredded rotisserie chicken
2 cans red beans rinsed and drained
2 cans black beans rinsed and drained
Directions:
Directions:
1. In a large soup pot, heat the olive oil over medium heat. Add the onion and carrot, season with salt and pepper and cook, stirring until tender.

2. Stir in the chili powder and cook for 2 minutes

3. Add the potato and chicken broth and bring to a boil. Lower the heat and simmer until the potato and carrots are tender - about 10 minutes

4. Stir in the corn, chicken and beans and cook until heated through. Season with additional salt and pepper to taste. Serve with crusty bread.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I made this recipe as a simpler version of a fiesta chicken soup that takes literally all day to make. This one is quick and easy and has the same flavors.

 

 

 

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