Chicken Chili Soup

Chicken Chili Soup at This Mama Cooks! On a Diet -

Colorado is in the grip of Tebow fever, so I’m sure everyone’s having a football watching party on Saturday. So what kind of party food recipes will you be serving?

This Speedy Chicken Chili from today’s guest poster, Holly Clegg, is sure to be a healthy party food hit no matter who you're rooting for. Check out more of Holly’s trim& TERRIFIC® recipes at and The Healthy Cooking Blog.

Soup-er Bowl Easy Suppers

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 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 soup so guests can eat at their leisure.
  • Freeze soups ahead of time.
  • Double the recipe and place half in the freezer to pull out when we have the urge.
Chicken Chili Soup at This Mama Cooks! On a Diet -

Chicken Chili Soup

From Holly Clegg’s trim&TERRIFIC® Too Hot in the Kitchen Secrets to Sizzle At Any Age

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


  1. In large pot coated with nonstick cooking spray, season chicken and cook until lightly browned, 5 minutes.
  2. 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.
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Servings: Makes 10 servings
  • 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.

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