An excellent soup for any season that is light and spicy. I sincerely hope you like it as much as my family does! Add extra cayenne or your preferred hot sauce for spicier tastes. Serve with sour cream, crackers, or cheddar cheese.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons vegetable oil, or to taste
- 2 pounds skinless, boneless chicken breast, cut into cubes
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 jalapeno peppers, minced
- 2 cloves garlic, minced
- 1 quart chicken broth
- 1 (8 ounce) jar salsa
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 (15.5 ounce) cans white (cannellini) beans, drained and rinsed
- ¼ cup fresh cilantro
Instructions
- Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
- Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
- Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 7 g |
| Protein | 31 g |
| Saturated Fat | 1 g |
| Sodium | 1001 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This is excellent. I loved that it is spicy but not too much. I cooked this in the InstantPot at 45 mins. Used thighs instead of breasts; added hatch chiles; used pickled versus fresh jalapeños; rotel tomatoes with chiles in place of salsa. Dry beans also were used. It is my new fave.
Loved this! My husband also loved it… I abbreviated the recipe to make it a “dump pan” crockpot recipe and it’s fantastic. A 28 oz can of Keystone chicken, 1 “Hot” Rotel, a 10 oz. jar of medium salsa, & 1 Spicy Pinto (chile jalepeno) beans. To be clear, the chicken, Rotel, salsa, and beans are all going to make a significant difference in the end result. We love this very forgiving recipe!!
One of my Winter time favorites. I have used thigh’s and breasts and they both work great. I recommend seeding your jalapeno’s as the recipe is plenty spicy. I shop at Harris Teeter a lot and this recipe is very sale friendly — grab whatever salsa, chicken, cannellini beans, and chicken stock happens to be half off and it makes no difference in the result.
I have made this several times, Each time it is a hit. I have grown children that can no longer eat ground beef, trying to find a chili recipe that they can eat was fantastic. It has become very popular in my home.
Used thighs instead of breasts, bacon fat in place of oil, poblano in place of green pepper, 2 frozen cilantro cubes (2 tsp) and everything else as noted. Fantastic recipe. Might try this with pork butt next!
Instead of jalapeno peppers I used a 4 ounce can of mild diced green chilies.
This was quick and perfect. it didn’t take too much time and it was delicious. Everything is easier when you have all ingredients on hand. I did leave out the cayenne pepper.
This was a good recipe, I made it with herbs I ground myself and white kidney beans that were dried. Probably need to add a little more liquid that you would get from canned beans. Overall very good.
I made a vegan version of this recipe and it came out great! Made some minor alterations to the recipe by adding cooked rice and tempeh to replace the chicken. Also added sweet corn, mexican oregano and green chile.
Wonderful flavor. Husband loved it and best of all it is WWatcher friendly!
WOW! This is definitely in the chili / soup rotation. My family just loves this chili. I added extra jalapeños we love the spicy ness. Great for a cold day like today. If I could give it more stars I would.
It was very and I really enjoy making chilies for my family and friends oh, by the way it was yummy
This chili turned out pretty good. I used whole chicken breast seared in a cast iron skillet with cayenne and black pepper, then dropped them in the bottom of my slow cooker. I blackened the green peppers as well in the skillet. Then added everything to the slow cooker as the recipe says and cooked for 8 hours on low. After the 8 hours, I shredded the chicken. How I think this could be better: add a red pepper just like the green pepper (blackened in skillet as well) a little less chicken and another can of white beans… always more spice as well.
It was very good. Great taste, but far too spicy. I don’t think I’m a total wimp when it comes to spice (I like medium salsa, not mild) but will tone it down next time.
I used this recipe is a base because of its rating and changed it a little so that I could use up some items I had on hand. I substituted chicken thighs for the chicken breasts, used garlic salt because I was out of garlic, used half a jar of salsa and a half a container of grape tomatoes. I upped jalapeños to three Because the salsa I used was mild and I have a lot of jalapeños on hand. I also used dried cilantro rather than fresh, and I added a Bayleaf and some dried oregano to the herb mix. This turned out delicious, which goes to show a good base recipe can easily be tweaked to use up things you have on hand. When I served up a bowl for lunch I added a dollop of plain yogurt and guacamole and mixed it in, making the broth creamy and kicking the flavor up a notch. I froze two servings of this for lunch next week, so I’ll see how it holds up when defrosted and reheated. As far as I’m concerned this recipe is a winner and I will definitely keep this in my repertoire.
I liked it quit a bit. 4 stars because I doctored it up a little more for my liking.
Truly outstanding. I love spicy and the recipe as is is great!
Great taste, easy to make and it’s healthy too!
Very good! A little spicy for me (I only used 1 jalapeno and no paprika) but great flavor! I used an orange pepper, there was green pepper in the salsa. I used fresh salsa.
I made this for me and wife for dinner so I halved all ingredients which worked well- great flavor- we both doubled up on our servings so had only one bowl left over! I substituted a 4oz can of diced green chili for the jalapeño and used chicken broth instead of the bouillon. Next time I would do the same but use the two cans of beans- my wife likes beans!
I doubled the recipe but made it all in the crockpot. After cooking on high for several hours I pulled the chicken breasts out and shredded them. I did not add an extra can of beans as a few had suggested but wish I had. I will next time for sure. Cilantro is a must. I also stirred a couple of heaping teaspoons of sour cream into the entire pot just to cream it up a bit. I used 3 jalapeños in the double batch and the heat was perfect. For salsa I used Frontera Grill tomatillo salsa.