Last Updated on 17 April, 2026 by Elby | The Tasteful Pantry
Chicken chilli soup is a tomato-based, hearty stew-style soup. It is a versatile dish, with the ability to adjust the spice for any audience. Full of chicken, chilli and beans this meal is not only extremely tasty, but also economical. It is an effortless meal to prepare and this one-pot wonder has become a regular in our household. This chilli doesn’t need to cook for hours. It can be ready in just over 90 minutes, making it a possibility for a weeknight meal. Alternatively, for another tomato based weeknight soup try my Tomato, Bacon and Bean Soup.
Similar to White Bean Chicken Chilli, chicken chilli soup can also be served with a selection of toppings. Try experimenting with sour cream, coriander, guacamole, chillies, grated cheese, jalapeños or avocado. My personal preference is sour cream and coriander and a thick slice of crunchy bread to mop up the bowl. Definitely worth the extra carbs!
Use the leftovers as the filling for my Chicken Chilli Enchiladas. You may just need to reduce a little before assembling. Perfect for a quick and delicious meal for a busy night.
Why Use Pre-cooked Chicken?
I use barbeque chicken for my chicken chilli soup. Buying a whole barbeque chook is always accessible but not too expensive. It also stays tender, has a good depth of flavour and is easy to shred. That’s a whole lot of positives for me! You can chop the chook up with the skin on for extra flavour or remove and just use the meat for a healthier version (my personal preference).
That’s not to say you can’t use uncooked chicken. Dice them up and add to the onions to brown off before continuing with the recipe. Chicken chilli soup is very forgiving and easy to adjust either by exchanging ingredients for those that are in your fridge. Or adding additional flavours if you want to enhance the spice or vegetable content.
Other Popular Soups
Feedback and More
Have you given the chicken chilli soup recipe a go? I’d really love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
There are heaps of dinner ideas on this site. If you liked this dish, check out some of my other tasty chicken recipes, warming soups and one pot meals. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Chicken Chilli Soup
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 2 tsp olive oil
- 1 brown onion - finely chopped
- 2 cloves garlic - chopped
- 1 tsp cumin - ground
- ½ tsp coriander - ground
- 1 tsp smoked paprika
- 400 grams tinned tomatoes - crushed or diced
- 400 grams passata
- 800 grams cannellini beans - with the juice (do not drain)
- 500 mls chicken stock - reduced salt
- 1 cup chargrilled red peppers - sliced
- ½ cup bottled jalapeños - chopped (or more if you like!)
- 1 whole barbeque chicken - skin removed, shredded or chopped
- 150 grams chipotle cheese - grated (see notes)
Optional Extras
- sour cream
- fresh coriander - chopped
- warm crusty bread
Instructions
- Heat the oil in a Dutch oven or large saucepan over medium high heat. Add the onion, garlic and spices and cook for 1-2 minutes or until the onion has softened.
- Add the tomatoes, passata, beans, stock, peppers, jalapeños and chicken. Bring to a simmer and cook for 60 minutes, stirring regularly to ensure the bottom does not stick.
- Stir in the cheese and cook for a further 15-30 minutes – until the soup reaches your desired consistency.
Serving Options
- Serve with a dollop of sour cream, a sprinkle of coriander and crusty bread.
- Reduce further and serve with greens on a bed of Mashed Potato with Garlic & Thyme.
- Leftovers of this soup are perfect to replace the filling in Chicken Chilli Enchiladas.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
