Savory Chili Chicken Soup with Cranberry Crème

Savory Chili Chicken Soup with Cranberry Crème

Savory Chili Chicken Soup with Cranberry Crème
  • Prep Time

    30 minutes
  • Cooking Time

    1 hour
  • Serving Size

    8 to 10 servings


  • Soup
  • Ground cumin2 tablespoons
  • Ground chili powder2 tablespoons
  • Garlic powder2 teaspoons
  • Salt1 tablespoon
  • Olive oil1/2 cup
  • Boneless, skinless chicken breasts4
  • Boneless, skinless chicken thighs4
  • Diced onion1 cup
  • Cloves garlic3
  • Diced red bell pepper 1 cup
  • Diced green bell pepper 1 cup
  • Shredded carrot1 cup
  • Chopped celery1 cup
  • 32-ounce packages low-sodium chicken broth or stock2
  • Bottle heinz® chili sauce 1 12-ounce
  • Diced tomatoes or diced tomatoes with green chilies1 14 1/2-ounce can
  • Pinto or black beans1 15-ounce can
  • Corn meal or masa1/4 cup
  • Water2-3 tablespoons
  • Chopped fresh cilantro leaves1/3 cup
  • Cranberry Crème
  • Heavy whipping cream1 cup
  • Jellied Cranberry Sauce1/3 cup
  • Featured Product

    Jellied Cranberry Sauce


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.