Creamy Mexican Chicken Chili Soup Recipe

As the weather is starting to change, I find I’m craving warm, comforting dinners again. There’s nothing quite like hot soup on a cold night! This Creamy Mexican Chicken Chili Soup, which is my latest McCormick partnership creation, is a delicious and easy dinner. My vegan/vegetarian friends can leave out the chicken (and the grated cheese on top if necessary) – it would be just as good without!

If you’re looking for a fast weeknight meal idea, you’ll love this recipe. It’s hearty and satisfying and makes great leftovers, too! Matt normally isn’t into leftovers at all and he loved this so much he ate it the next day, too – that’s saying a lot. 🙂

The key to this soup is the spices – cumin, in particular, which as you guys know is a big favorite of mine. The little red-capped spice is a staple in our house – so much so that super longtime readers of my blog will remember that I published a post in 2009 entitled “I have a love affair with cumin.” (Ah, the glory days when I used ALL the exclamation points and didn’t understand post title SEO… although, if someone is Googling that phrase, that’s awesome that they will find me…)

See also these cumin-tastic recipes: Sweet Potato Lentil Chili, Spiced Mashed Sweet Potatoes, and Pumpkin Bean Dip (<—great football season appetizer).

To make this recipe, all you need to do is brown the chicken, then sauté it with some garlic and onions added, then dump in the rest of the ingredients, simmer for a hot second, and you’re ready to rock. Boom. Can’t get easier! Also, I think I should add hummus to all my soups… made it really creamy and flavorful!

You can let it simmer for more or less time depending how soup-ish vs. chili-ish (those are technical terms, obviously) you’d like the dish to be. I left it more soupy since I knew some of the liquid would soak up when I stored it in the fridge, but it’s up to you! For toppings, feel free to get creative. Hot sauce is a good addition here (the soup isn’t spicy on its own), as is cilantro, cheese, avocado, diced fresh jalapenos (Matt’s fave), etc!

Here’s the recipe. Enjoy it!

Creamy Mexican Chicken Chili Soup

July 24, 2019

If you’re looking for a fast weeknight meal idea, you’ll love this recipe. It’s hearty and satisfying and makes great leftovers, too! 

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Yield

6

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Ingredients:

• 1 tablespoon olive oil (or coconut oil)
• 1 lb boneless, skinless chicken breasts, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 (4-oz) cans green chilies
• 2 (15-oz) cans white beans, drained and rinsed
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 2/3 cup hummus
• 3 cups low sodium vegetable broth (or water, or chicken broth)
• salt and pepper, to taste
• optional toppings: diced avocado, cilantro, limes, grated cheese

Instructions:

1. Heat oil in a large pot over high heat. Add the chicken and cook until golden brown around the edges.
2. Reduce heat to medium and add the onion and garlic. Cook, stirring often, until the onion is translucent (about 5 minutes).
3. Add the green chilies, white beans, cumin, oregano, hummus, and broth/water. Bring the mixture to a boil, then reduce to a simmer and cook for 5 to 15 minutes, depending how soupy you want your dish to be.
4. Serve immediately with desired toppings or refrigerate and reheat throughout the week!

Did you make this recipe?

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What’s your favorite spice? I’m torn between cumin and cinnamon!

If you missed my previous McCormick posts, check those out, too:

• Creamy Vegan Salad Dressing Recipe
• Sweet Potato Hash with Poached Eggs <—awesome brunch
• Vegan & Gluten Free Shepherd’s Pie
• Healthy Tuna Noodle Casserole <— get your 90’s on
• Spiced Baked Apple Chips Recipe <— perfect for apple picking!
• How to Add Flavor to Meals Without Salt or Sugar
• Lemon & Herb Fish Recipe
• Mexican Shrimp Salad Bowl
• Braised Chicken with Dried Plums, Olives & Capers <—LOVE
• How to Pickle Cucumbers Quickly at Home
• Gluten-Free Grilled Taco Wings