CHICKEN  CHILLI  BEAN  SOUP

CHICKEN CHILLI BEAN SOUP

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There is a sudden nip in the air welcoming in winter, and as winter sets in our food preferences changes we crave for more hot & soul satisfying meals. I always crave for a nice hearty bowlful of hot piping soup which can be a meal in itself. So today I will be sharing one of my favorite soup recipes. This recipe of HEALTHY and Easy Chicken Chilli Bean Soup has the perfect balance of heat which makes it an ultimate winter meal, it’s a hearty soup with complex flavors and textures. It’s a great soup to make ahead of time for lunches & easy weeknight dinners. If you can make it the day before serving the flavors will intensify and taste even better than before so I make a big batch whenever I cook this soup.

Chicken Chilly Bean Soup 2

This is a tomato based soup with minced chicken, kidney beans, corn kernels & a whole load of spices is  flavorful, warming, easy and delicious and the best kind of meal you can ever enjoy this winters.

Chicken Chilly Bean Soup 3

I always do my prepping earlier and when I am ready to cook I just dump everything in a big heavy bottomed vessel a quick stir fry  and let it simmer and bubble away for around 30 to 40 minutes or more as the slow cooking brings out the flavors of the ingredients and at the end you have a hearty, savory, super flavorful, packed with fiber plus protein simple and soulful bowl of soup which is a meal in itself, can’t get better than this right??
Sending this recipe for Healthy Wealthy group where the theme decided this time was winter soups. I hope my favorite soup recipe would be loved by you and help warm your soul in this cold weather! Enjoy the lovely winter season to the fullest…
If you give this recipe a try, let me know! Leave a comment below and rate it! And while you’re at it, take a picture and tag at #spiceaffairs on Instagram. I would LOVE seeing what you came up with. Cheers, friends!
Have shared more soup and stocks recipes on my blog do click on the names given below to check their recipes hope you will like them too.

CHICKEN STOCK

LEMON CORIANDER CHICKEN SOUP

LEMON CORIANDER VEG SOUP

VEGETABLE STOCK

Chicken Chilly Bean Soup 4RECIPE FOR CHICKEN CHILLI BEAN SOUP
Ingredients:

  • 2 nos – Chicken breast boneless & skinless, chopped finely or minced roughly
  • ½ cup – Rajma(Kidney beans) cooked
  • ½ cup – Sweet corn kernels(I have used frozen but you can use fresh)
  • 2 cups – Chicken stock (For recipe click here) or use store bought.
  • 2 big – Onion chopped finely
  • 2 tbsp – Garlic chopped finely
  • ½ of each – Red & Yellow Bell peppers chopped finely( or use the normal green ones if you can’t get the colored ones)
  • 2 to 3 nos – Jalapeno pepper seeded and minced finely
  • 1 big – Tomato chopped finely
  • 2 cups – Tomato chilly puree ( see below for recipe)
  • 2 tbsp – Chilli powder (Or as per tolerance level)
  • 1 tsp – Cumin powder
  • A big pinch of – Cinnamon powder
  • 1 tsp – Dark Chocolate (unsweetened) grated, or use 1 tsp Cocoa powder unsweetened instead)
  • 1 tsp – Oregano dried
  • 5 to 6 tbsp – Hot and sweet tomato sauce or as per taste
  • 2 tbsp – Hot sauce or tobacco sauce
  • 1 tbsp – Red chilly garlic sauce
  • Lemon juice as per taste
  • Chopped coriander handful
  • 2 to 3 tbsp – Olive oil
  • Salt to taste

Ingredients for Tomato Chilly Puree:

  • 3 to 4 nos – Medium sized Tomatoes
  • 6 to 7 – Dried red chillies whole (either use poblano or any variety you have)
  • 1 medium sized – Onion cut into half
  • 6 to 7nos – Garlic cloves
  • 2 to 3 tbsp – Chopped coriander stems or celery stalks
  • Salt to taste

Method to make the Tomato Chilli Puree:

  1. Wash the tomatoes and heat up some water enough to submerge the whole tomatoes.
  2. In the boiling water add the tomatoes, dried red chillies whole, garlic cloves and the halved onion coriander stems or chopped celery stalks along with some salt.
  3. Let them boil till the skin of the tomatoes are peeling and the chillies, garlic, and onions have softened up.
  4. Drain the excess water and let them cool down a bit.
  5. Blend all the ingredients in a blender till a smooth puree is achieved.
  6. Strain the puree through a sieve and discard the seeds of tomatoes and chillies and the skin of tomato too, as a result you will get a smooth  silky puree.
  7. Use this puree in making the soup as mentioned in the ingredients list above.

Chicken Chilly Bean Soup 5Ingredients for garnish:

  • Sour cream or hung curd fresh to be added a spoon full on the top of each soup bowl (Optional).
  • Grated Cheddar cheese or any cheese you like which melts to be added on top of each bowl.
  • Slices of pickled or fresh Jalapeno pepper
  • Lemon wedges as needed
  • Chopped scallions or Onion as needed
  • Diced Avocado (Optional)
  • Chopped fresh coriander leaves
  • Nacho chips or Tortilla chips to accompany with or crush on top and serve.

Method to make the soup:

  1. Chop all the veggies and chicken as described in the ingredients list.
  2. Make the tomato and chilly puree as mentioned above keep aside.
  3. Heat oil in a deep thick bottomed vessel and add the chopped garlic, minced jalapeno peppers, onion, salt and cook till the onions are softened but doesn’t gain any color.
  4. Add the chopped or roughly minced chicken and cook on high flame till the chicken becomes white.
  5. Add the bell peppers chopped and the spices like cumin powder, chilli powder, cinnamon powder, oregano, black pepper powder and grated dark chocolate or cocoa powder and stir fry for a few minutes.
  6. Add the cooked kidney beans and sweet corn kernels and stir fry for few seconds more.
  7. Add the chopped tomatoes and cook for few minutes.
  8. Add in the above made tomato chilly puree and give a good stir.
  9. Add tomato sauce, hot sauce and chicken stock, taste the seasonings and adjust accordingly.
  10. Cover the lid and cook for 30 to 40 minutes on low flame, after 40 minutes open the lid and add oregano, red chilly garlic sauce, lemon juice as per taste and chopped coriander leaves.
  11. Taste again and see if any more sauces or seasoning needs to be added more adjust according to your taste buds. If you feel its too thick then add more chicken stock and adjust the consistency according to your liking.
  12. Let it sit for an hour or so and then reheat it and serve.
  13. While serving take out one portion in a bowl for single serving, garnish with a dollop of sour cream or fresh hung curd or grated cheese as per your preferences.
  14. Top with some pickled or fresh jalapeno peppers, chopped coriander leaves, a squeeze of lime if desired or some more hot sauce, add the garnishes according to personal preferences.
  15. Usually I have noticed that these kind of hearty wholesome soups tastes better next day, so I always make a big batch of it.
  16. If you don’t like thin texture then you can also thicken it with some corn flour slurry at the last stage of boiling.( personally I don’t like to thicken my soup)
  17. Serve this hearty, soulful soup piping hot accompanied with some nacho chips or tortilla chips.
  18. It’s a whole meal in itself for any cold winter night.

Chicken Chilly Bean Soup 6Notes:

  1. Here I have roughly minced my chicken you can also cook the chicken, shred the meat and use in the soup, again its according to personal preferences.
  2. Adjust the quantity of spices and sauces according to your own taste buds, always taste and see and adjust accordingly, here I have mentioned the quantity of the ingredients according to my taste buds.
  3. If you want to enjoy a veg version of this soup then avoid the minced chicken and chicken stock and substitute the chicken stock with vegetable stock and add more variety of beans like white beans, baked beans canned ones or cooked black eyed beans etc and you will have a veg version of this soup.
  4. You can also serve it with tomato onion salsa if you like.

Chicken Chilly Bean Soup 7

 

CHICKEN CHILLI BEAN SOUP
 
Author:
Recipe type: Non-veg, Soups
Cuisine: Indian
Ingredients
  • 2 nos – Chicken breast boneless & skinless, chopped finely or minced roughly
  • ½ cup – Rajma(Kidney beans) cooked
  • ½ cup – Sweet corn kernels(I have used frozen but you can use fresh)
  • 2 cups – Chicken stock (For recipe click here) or use store bought.
  • 2 big – Onion chopped finely
  • 2 tbsp – Garlic chopped finely
  • ½ of each – Red & Yellow Bell peppers chopped finely( or use the normal green ones if you can’t get the colored ones)
  • 2 to 3 nos – Jalapeno pepper seeded and minced finely
  • 1 big – Tomato chopped finely
  • 2 cups – Tomato chilly puree ( see below for recipe)
  • 2 tbsp – Chilli powder (Or as per tolerance level)
  • 1 tsp – Cumin powder
  • A big pinch of – Cinnamon powder
  • 1 tsp – Dark Chocolate (unsweetened) grated, or use 1 tsp Cocoa powder unsweetened instead)
  • 1 tsp – Oregano dried
  • 5 to 6 tbsp – Hot and sweet tomato sauce or as per taste
  • 2 tbsp – Hot sauce or tobacco sauce
  • 1 tbsp – Red chilly garlic sauce
  • Lemon juice as per taste
  • Chopped coriander handful
  • 2 to 3 tbsp – Olive oil
  • Salt to taste
Ingredients for Tomato Chilly Puree:
  • 3 to 4 nos – Medium sized Tomatoes
  • 6 to 7 – Dried red chillies whole (either use poblano or any variety you have)
  • 1 medium sized – Onion cut into half
  • 6 to 7nos – Garlic cloves
  • 2 to 3 tbsp – Chopped coriander stems or celery stalks
  • Salt to taste
Ingredients for garnish:
  • Sour cream or hung curd fresh to be added a spoon full on the top of each soup bowl (Optional).
  • Grated Cheddar cheese or any cheese you like which melts to be added on top of each bowl.
  • Slices of pickled or fresh Jalapeno pepper
  • Lemon wedges as needed
  • Chopped scallions or Onion as needed
  • Diced Avocado (Optional)
  • Chopped fresh coriander leaves
  • Nacho chips or Tortilla chips to accompany with or crush on top and serve.
Instructions
Method to make the Tomato Chilli Puree:
  1. Wash the tomatoes and heat up some water enough to submerge the whole tomatoes.
  2. In the boiling water add the tomatoes, dried red chillies whole, garlic cloves and the halved onion coriander stems or chopped celery stalks along with some salt.
  3. Let them boil till the skin of the tomatoes are peeling and the chillies, garlic, and onions have softened up.
  4. Drain the excess water and let them cool down a bit.
  5. Blend all the ingredients in a blender till a smooth puree is achieved.
  6. Strain the puree through a sieve and discard the seeds of tomatoes and chillies and the skin of tomato too, as a result you will get a smooth silky puree.
  7. Use this puree in making the soup as mentioned in the ingredients list above.
Method to make the soup:
  1. Chop all the veggies and chicken as described in the ingredients list.
  2. Make the tomato and chilly puree as mentioned above keep aside.
  3. Heat oil in a deep thick bottomed vessel and add the chopped garlic, minced jalapeno peppers, onion, salt and cook till the onions are softened but doesn’t gain any color.
  4. Add the chopped or roughly minced chicken and cook on high flame till the chicken becomes white.
  5. Add the bell peppers chopped and the spices like cumin powder, chilli powder, cinnamon powder, oregano, black pepper powder and grated dark chocolate or cocoa powder and stir fry for a few minutes.
  6. Add the cooked kidney beans and sweet corn kernels and stir fry for few seconds more.
  7. Add the chopped tomatoes and cook for few minutes.
  8. Add in the above made tomato chilly puree and give a good stir.
  9. Add tomato sauce, hot sauce and chicken stock, taste the seasonings and adjust accordingly.
  10. Cover the lid and cook for 30 to 40 minutes on low flame, after 40 minutes open the lid and add oregano, red chilly garlic sauce, lemon juice as per taste and chopped coriander leaves.
  11. Taste again and see if any more sauces or seasoning needs to be added more adjust according to your taste buds. If you feel its too thick then add more chicken stock and adjust the consistency according to your liking.
  12. Let it sit for an hour or so and then reheat it and serve.
  13. While serving take out one portion in a bowl for single serving, garnish with a dollop of sour cream or fresh hung curd or grated cheese as per your preferences.
  14. Top with some pickled or fresh jalapeno peppers, chopped coriander leaves, a squeeze of lime if desired or some more hot sauce, add the garnishes according to personal preferences.
  15. Usually I have noticed that these kind of hearty wholesome soups tastes better next day, so I always make a big batch of it.
  16. If you don’t like thin texture then you can also thicken it with some corn flour slurry at the last stage of boiling.( personally I don’t like to thicken my soup)
  17. Serve this hearty, soulful soup piping hot accompanied with some nacho chips or tortilla chips.
  18. It’s a whole meal in itself for any cold winter night.
Notes
1. Here I have roughly minced my chicken you can also cook the chicken, shred the meat and use in the soup, again its according to personal preferences.
2. Adjust the quantity of spices and sauces according to your own taste buds, always taste and see and adjust accordingly, here I have mentioned the quantity of the ingredients according to my taste buds.
3. If you want to enjoy a veg version of this soup then avoid the minced chicken and chicken stock and substitute the chicken stock with vegetable stock and add more variety of beans like white beans, baked beans canned ones or cooked black eyed beans etc and you will have a veg version of this soup.
4. You can also serve it with tomato onion salsa if you like.
 

Here are some other winter soup recipes contributed by Healthy Wealthy group members,

Raw papaya clear Soup,

Coriander lemon Soup,

Easy Vegetarian Pho Vietnamese Noodle Soup.

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2 Comments

  1. Droolworthy soma, pass me soon 😉

     

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