A hearty chicken, chilli soup

A hearty chicken, chilli soup

This soup will kick start your afternoon, make no mistake. A fiery bowl of goodness that is filling and sure to please on cold and damp days when a little fire in your belly is the only answer. 

The chopping is the hardest part of an otherwise easy recipe. You can adjust the heat accordingly but if you like it hot, just go right ahead and make it as described. This is one of my favourite soups and I hope you agree once you have tried it! 

Makes 6 portions

red and yellow pepper

500g chicken breasts - diced into bite size chunks
2 red peppers, diced
1 green or yellow pepper, diced
1/2 an onion, chopped
60g frozen sweetcorn
2x 400g tins of kidney beans, drained (or 100g dried beans, soaked and cooked)
2x 400g tins chopped tomatoes
400g passata 
300ml water
1 tbsp hot chilli powder
1 tsp dried parsley
1 clove garlic, minced
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp salt 

Heat some oil in a large pot over a medium heat. Cook and stir the chicken together with the peppers and onion until the chicken has browned and the peppers have softened. 

Now add the corn, beans, tomatoes, passata and water. Season with chilli powder, parsley, garlic, cayenne and cumin. Lower the heat and cover, simmer for 30 minutes. 

To thicken the soup you should take a couple of ladles worth out and blend in a food processor until very smooth. Add this back into the pan and stir through.  

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