Chili Chicken and Vegetable Soup

Warm up your soul with this hearty and flavorful Chili Chicken and Vegetable Soup, a perfect fusion of wholesome comfort and zesty spice. Packed with tender shredded chicken, vibrant vegetables like zucchini, carrots, and bell peppers, and bold seasonings such as chili powder, cumin, and smoked paprika, this soup is a one-pot wonder that delivers bold, satisfying flavor in every spoonful. The addition of crushed tomatoes and diced green chilies creates a rich, slightly spicy broth, balanced perfectly with a squeeze of fresh lime and a sprinkle of cilantro for a bright, fresh finish. Ready in just 50 minutes, this protein-packed, gluten-free soup is ideal for busy weeknights or cozy weekends. Serve it with crusty bread or tortilla chips for an irresistible meal the whole family will love.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 pieces boneless, skinless chicken breasts
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 2 medium carrots, sliced
• 1 medium zucchini, diced
• 3 cloves garlic cloves, minced
• 6 cups chicken broth
• 1 15-ounce can crushed tomatoes
• 1 4-ounce can green chilies, diced
• 2 teaspoons ground cumin
• 1.5 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 whole lime, cut into wedges

Directions

Step 1

Heat olive oil in a large soup pot or Dutch oven over medium-high heat.

Step 2

Season the chicken breasts with a pinch of salt and black pepper on both sides.

Step 3

Add the chicken breasts to the pot and cook for 2-3 minutes per side, just until lightly browned. Remove and set aside (they do not have to be fully cooked).

Step 4

In the same pot, add the diced onion, red bell pepper, and carrots. Sauté for 5-7 minutes until the vegetables are softened.

Step 5

Add the minced garlic and cook for another minute until fragrant.

Step 6

Pour in the chicken broth, crushed tomatoes, and diced green chilies. Stir to combine.

Step 7

Add the cumin, chili powder, smoked paprika, salt, and black pepper. Stir well.

Step 8

Return the chicken breasts to the pot, bring the soup to a gentle boil, and then reduce the heat to a simmer. Cover and let cook for 20 minutes.

Step 9

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.

Step 10

Add the zucchini to the pot and let simmer for an additional 5 minutes until the zucchini is tender.

Step 11

Taste and adjust seasoning if needed.

Step 12

Serve hot, garnished with chopped cilantro and a squeeze of lime juice. Pair with crusty bread or tortilla chips, if desired.

Nutrition Facts

Serving size	(3145.0g)

Amount per serving	% Daily Value*
Calories	1347.0

Total Fat 45.3g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 6192.0mg	0%
Total Carbohydrate 98.1g	0%
Dietary Fiber 25.1g	0%
Total Sugars 46.8g
Protein 144.4g	0%

Vitamin D 3.5IU	0%
Calcium 484.5mg	0%
Iron 18.8mg	0%
Potassium 5373.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 41.9%

Carbs: 28.5%