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Chunky Chilli Chicken Soup

Although it’s pretty, we are not huge fans of snow. This soup however, made everything better on a recent snowy day! The combination of spices (cumin, coriander, cayenne, and cinnamon) was spot-on to give this thick soup just the right amount of heat and a hint of sweetness. We can’t wait to make it again — snow or no snow!

Chunky Chilli Chicken Soup

1 large onion, finely chopped
2 garlic cloves, crushed or finely minced
2 tsp. ground cumin
2 tsp. ground coriander
½ tsp. cayenne pepper
½ tsp. cinnamon
1 can diced green chilies, or 2 fresh, finely chopped
6-8 boneless, skinless chicken thighs, seasoned and cut into bite-size pieces
14 oz. tin chopped tomatoes
2½ cups chicken stock
14 oz. tin kidney beans, drained and rinsed (generous 2 cups)*
grated cheddar cheese, sour cream and chopped avocado, to serve

In a deep saucepan or soup pot, fry the onion in a little oil until softened, about 10 minutes. Add the garlic, cumin, coriander, pepper, cinnamon, and green chilies. Cook a minute or two then stir in the chicken to coat it with the spices. Add the tomatoes and chicken stock, then bring to a simmer, cover and cook 20 minutes. Stir in the beans and simmer for 10 minutes longer. Serve with a good grating of cheddar cheese, a dollop of sour cream, and/or chopped avocados.

* We used Rio Zape beans from Rancho Gordo, but standard kidney beans will work as well.

2 Comments Post a comment
  1. Jinny #

    We really enjoyed this chili. The combination of spices is delicious. I served the chili with the cheddar, sour cream, avocado and corn chips. Perfect!

    January 14, 2014
  2. I tried it too! I added some corn just for fun. Easy and delicious!

    January 29, 2014

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