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.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
298 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.
Ingredients
1 teaspoon salt
¼ teaspoon cayenne pepper
1 teaspoon ground black pepper
2 cloves garlic, minced
½ teaspoon paprika
2 teaspoons ground cumin
2 teaspoons chili powder
1 green bell pepper, diced
1 (8 ounce) jar salsa
1 quart chicken broth
2 jalapeno peppers, minced
1 small onion, diced
¼ cup fresh cilantro
2 tablespoons vegetable oil, or to taste
2 pounds skinless, boneless chicken breast, cut into cubes
2 (15.5 ounce) cans white (cannellini) beans, drained and rinsed
