Savory Chili Chicken Soup with Cranberry Crème


  • Soup
  • 2 tablespoons ground cumin
  • 2 tablespoons ground chili powder
  • 2 teaspoons garlic powder
  • 1 tablespoon salt
  • 1/2 cup olive oil, divided
  • 4 boneless, skinless chicken breasts
  • 4 boneless, skinless chicken thighs
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 1 cup diced red bell pepper
  • 1 cup diced green bell pepper
  • 1 cup shredded carrot
  • 1 cup chopped celery
  • 2 32-ounce packages low-sodium chicken broth or stock
  • 1 12-ounce bottle Heinz® Chili Sauce
  • 1 14 1/2-ounce can diced tomatoes or diced tomatoes with green chilies
  • 1 15-ounce can pinto or black beans, rinsed and drained
  • 1/4 cup corn meal or masa
  • 2-3 tablespoons water
  • 1/3 cup chopped fresh cilantro leaves
  • Cranberry Crème
  • 1 cup heavy whipping cream
  • 1/3 cup Ocean Spray® Jellied Cranberry Sauce
Nutrition InfoNutritional Info


Combine cumin, chili powder, garlic powder, and salt in small bowl. Rinse and pat dry chicken; sprinkle both sides with ½ (about 3 tablespoons) of cumin spice mixture; set aside remaining spice mixture.

Heat ¼ cup olive oil over medium high heat in a 12-inch non stick skillet. Add chicken to skillet and cook until lightly browned, 5 to 7 minutes. Turn over; continue cooking until chicken is just done, 5 to 7 minutes more. Cool. Shred or cut into small pieces; set aside.

Heat remaining ¼ cup olive oil in large Dutch oven over medium heat. Add onions, garlic, red and green pepper, carrots and celery. Cook, stirring occasionally, until onions are softened, 8 to 10 minutes. Add chicken broth, chili sauce, remaining cumin spice mixture, diced tomatoes and beans. Turn heat to high; bring to a boil. Cover and reduce heat to low; continue cooking, stirring occasionally, for 30 minutes.

Combine corn meal and water in a small bowl until smooth. Slowly add corn meal mixture to soup, stirring well. Add reserved shredded chicken. Continue cooking until broth is slightly thickened and soup is heated through, 5 to 7 minutes.

Meanwhile, beat whipping cream in medium bowl until barely soft, 2 to 3 minutes. Add cranberry sauce; continue beating until stiff peaks form, 1 minute.

To serve, scoop soup into bowls. Top with a dollop of Cranberry Crème and sprinkle with fresh cilantro leaves.

Makes 8 to 10 servings. Refrigerate leftover soup and crème.


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