Chicken Chili Soup Recipe you need to make!
Perfect for cold/ rainy weather to warm your bellies! A bowl full of pure comfort and savory earthy smokey flavors. I like to serve this recipe with homemade corn bread, a classic duo!
You can customize this Chili Soup recipe to however you like with whatever ingredients you have in your kitchen or available to you. This is a recipe I like to make with left over veggies I need to use up. You can also make this meatless as well. If you want your chili soup a little thicker you can add a little cornstarch slurry or masa in at the end and cook until desired thickness. I personally like to let my cornbread sop up all the yummy chili broth.
This is a fast and simple meal to get on the table that can serve a crowd. Your friends, family and yourself are sure to love!
Chicken Chili Soup
1 pound ground chicken
1 package Millers smoked mini chicken sausages ( substitute bacon, ham or kielbasa)
Carrots – as many as you like
2 small poblano peppers
Handful of mini sweet peppers or 1-2 bell peppers
1 red onion
2 garlic cloves
3 large roma tomatoes
2 cups cooked pinto beans
4 cups of water + 1 tbs chicken bullion or chicken broth
*All seasoning are rough measurements and can easily be substituted with what you have and desire to taste
1 1/2 tbs chili powder
1 tsp ground cumin
1 tsp paprika
1/2 tsp season salt
1 tsp cavenders greek seasoning
1 tsp dried Italian seasoning
1 tsp black pepper
1 tsp Kinders crushed red chili and garlic seasoning ( substitute with red chili flake)
Enjoy!
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