This Chicken Chili Soup is perfect for a football watching party for the Big Game.
It's just the sort of hearty chicken chili recipe you can make ahead of time and have on the stove staying warm for guests to serve themselves during the festivities.
Check out more of Holly’s trim& TERRIFIC® recipes at The Healthy Cooking Blog.
Chicken Chili Soup for the Big Game
What kind of party food is better to feed and please a hungry crowd for a football watching party than a Soup-er easy supper?!
Entertaining should be fun and easy – making sure the hosts are able to enjoy the party. A hearty, healthy and satisfying meal on the table is simple with this belly-filling and heart warming soup.
One-pot meals are great because they leave easy cleanup, without the hassle of tons of dirty dishes, they feed a crowd and can easily be frozen in batches for making ahead or dinner another day.
I cannot wait to share with you my must-try “soup-er” supper!
Tips for an easy Soup-er Bowl party
A soup buffet including Chicken Chili Soup is the perfect solution to feed a “come and go crowd.”
Serve soup simmering on the stove or use crock-pots to keep your soup warm.
Have mugs by the Chicken Chili Soup so guests can eat at their leisure.
Make soups ahead of time. If you can manage it, make them weeks ahead of time and freeze them. Defrost in your refrigerator a few days before. Then heat on the stovetop or in a slow cooker a few hours before the Big Game.
Chicken Chili Soup
Serve with reduced-fat cheese, avocado, and onions. Look for fresh salsa or your favorite flavored salsa to pump up flavor. For a short-cut, use pre- cooked, grilled whole chicken breast fillets (great grilled flavor) or rotisserie chicken.
- 2 pounds boneless, skinless chicken breasts, cubed
- Salt and pepper to taste
- 2 cups salsa
- 1 (14 1/2-ounce) can chopped tomatoes, with juice
- 4 cups fat-free chicken broth
- 1 (4-ounce) can chopped green chilies
- 2 teaspoons dried oregano leaves
- 1 teaspoon ground cumin
- 2 cups frozen corn, thawed
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 (15-ounce) can navy beans, rinsed and drained
- Shredded reduced-fat cheese, avocado, and red onions, optional
- In a large pot coated with nonstick cooking spray, season chicken and cook until lightly browned, 5 minutes.
- Add salsa, tomatoes, broth, green chilies, oregano, and cumin. Bring to boil, reduce heat, and cook 15 minutes. Add corn and beans, cooking another 5-10 minutes until well heated and bubbly. Serve with condiments.
- Serving size: 1 cup
- Calories: 257
- Calories from Fat: 18
- Total Fat: 2g
- Saturated fat: 0g
- Unsaturated fat: 2g
- Sodium: 740mg
- Total Carbohydrates: 29g
- Sugar: 6g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 53mg
Dietary Exchanges: 2 starch, 4 very lean meat
Recipe and photo used with permission of the author.