Description
A light, spicy soup that is great in any season. I hope you enjoy this recipe; my family sure does! For spicier tastes, add more cayenne or your favorite hot sauce. Serve with crackers, cheddar cheese, or sour cream.
Ingredients
- 2 tablespoons vegetable oil, or to taste
- 2 pounds skinless, boneless chicken breast, cut into cubes
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 jalapeno peppers, minced
- 2 cloves garlic, minced
- 1 quart chicken broth
- 1 (8 ounce) jar salsa
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 (15.5 ounce) cans white (cannellini) beans, drained and rinsed
- ¼ cup fresh cilantro
Instructions
- Heat vegetable oil in a large pot over medium-high heat. Saute chicken
- green bell pepper
- and onion in hot oil until the chicken is browned and the vegetables are tender
- 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant
- about 1 minute.
- Pour chicken broth over the chicken mixture. Stir salsa
- chili powder
- cumin
- salt
- black pepper
- paprika
- and cayenne pepper into the broth; bring to a boil
- reduce heat to medium-low
- and cook at a simmer until the chicken is tender and no longer pink in the center
- about 20 minutes.
- Stir beans and cilantro into the chili
- cook until the beans are hot and soft
- about 10 minutes.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8