Chicken & Chili Soup
Submitted by kmc1112
Chunky chicken soup loaded with green chilies, cauliflower, and kidney beans in a rich melted cheddar broth. Warm, cheesy comfort in 40 minutes.
YIELD
1 batchPREP
20 minCOOK
20 minREADY
40 minThis soup brings the heat and the cheese. Green chilies give every spoonful a mild smoky kick, while a full cup of melted cheddar turns the broth into something thick, velvety, and deeply satisfying.
Cauliflower and kidney beans bulk it up so it eats more like a stew than a soup. You get protein, fiber, and that cozy full feeling without needing bread on the side.
Ready in 40 minutes start to finish, it’s a quick comfort meal for chilly nights when you want something warm and substantial.
Chef Tips
- Stir the cheese in low and slow. If the soup boils after the cheddar goes in, it’ll turn grainy and separate.
- Use sharp cheddar for the most flavor. Low-fat works fine here since the broth carries the taste.
- This soup thickens as it cools, so reheat leftovers with a splash of broth to loosen it back up.
Ingredients
Directions
In a medium sized saucepan melt margarine over medium heat. Add onion, garlic, celery and 3 tablespoons of broth.
Cook, stirring frequently, until onion is tender (4-5 minutes).
If too much liquid evaporates, add a little more broth.
Add remaining broth, cooked chicken, chilies, cauliflower, and kidney beans.
Bring mixture to a boil, cover, and simmer about 10 minutes (until celery is cri sp-tender).
Meanwhile, in a small bowl or cup, combine cornstarch and water.
Add mixture to broth and cook, stirring until it thickens, about 1 to 2 minutes.
Lower heat so that soup simmers gently.
In 2 or 3 batches, add cheese to soup, stirring well after each batch.
Stir until cheese melts. Continue to stir gently simmering soup 2 to 3 minutes more.
Do NOT allow it to come to a full boil.
Keeps in refrigerator 1 to 2 days.
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