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.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
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
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium-high heat.
Season the chicken breasts with a pinch of salt and black pepper on both sides.
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).
In the same pot, add the diced onion, red bell pepper, and carrots. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth, crushed tomatoes, and diced green chilies. Stir to combine.
Add the cumin, chili powder, smoked paprika, salt, and black pepper. Stir well.
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.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Add the zucchini to the pot and let simmer for an additional 5 minutes until the zucchini is tender.
Taste and adjust seasoning if needed.
Serve hot, garnished with chopped cilantro and a squeeze of lime juice. Pair with crusty bread or tortilla chips, if desired.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 12.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1379 mg | 29% | |
*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.
