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Savory Chili Chicken Soup with Cranberry Crème

Savory Chili Chicken Soup with Cranberry Crème

Savory Chili Chicken Soup with Cranberry Crème

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  • Delicious recipe Prep time: 30 minutes
  • Delicious recipe Cook time: 1 hour
  • Delicious recipe Servings: 8 to 10 servings

Ingredients

Servings:
8 to 10 servings

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

Directions

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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