25+ Irresistible Chili Soup Recipes to Spice Up Your Weeknight Table

There’s nothing quite like a hearty, flavorful bowl of chili soup to comfort you on a chilly day.

Whether you prefer a spicy kick, a rich tomato base, or a twist on the classic with beans, vegetables, and meats, chili soups offer endless possibilities to suit every taste.

The beauty of chili soup lies in its versatility, allowing you to experiment with ingredients from spicy peppers and lean meats to hearty grains and vegetables.

In this blog, we’ve compiled over 25 chili soup recipes, each offering its own unique blend of flavors and textures.

From rich and savory beef chili to fresh, vegetable-packed versions, these recipes are perfect for a satisfying meal any time of the year.

Whether you’re cooking for a crowd or simply craving a cozy dinner for two, you’re sure to find a favorite among these mouthwatering options.

Get ready to dive into a world of chili goodness that will keep you warm, full, and satisfied!

25+ Irresistible Chili Soup Recipes to Spice Up Your Weeknight Table

Chili soup is more than just a meal—it’s an experience. From the first whiff of simmering spices to the last spoonful of comforting broth, a bowl of chili soup brings warmth to the body and soul.

With over 25 chili soup recipes to choose from, you can enjoy this classic dish in endless variations.

Whether you’re craving a classic beef chili, a spicy bean concoction, or a plant-based twist, these recipes are designed to please every palate.

So, grab your favorite ingredients, turn up the heat, and enjoy the comforting, bold flavors of chili soup.

Perfect for any occasion, these recipes will quickly become your go-to for a delicious, hearty meal.

Don’t forget to experiment with different toppings like sour cream, shredded cheese, or fresh cilantro for an extra burst of flavor.

Spicy Black Bean Chili Soup

A hearty and flavorful soup packed with the richness of black beans, tomatoes, and a blend of spices. The robust flavor is complemented by the subtle heat from chili peppers, making this a perfect choice for chilly days. This soup is a filling and nutritious meal that’s easy to make and guaranteed to satisfy.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (7 oz) diced green chilies
• 4 cups vegetable broth
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon lime juice
• Fresh cilantro, for garnish
• Sour cream, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and cook for about 5 minutes until softened.
2. Stir in the chili powder, cumin, and smoked paprika. Cook for another minute to toast the spices.
3. Add the black beans, diced tomatoes, green chilies, vegetable broth, and corn to the pot. Bring to a simmer, then lower the heat and cook for 20–25 minutes, allowing the flavors to meld together.
4. Season with salt, pepper, and lime juice. Stir well.
5. Serve hot, garnished with fresh cilantro and a dollop of sour cream if desired.

This spicy black bean chili soup is a deliciously comforting option that’s packed with fiber and protein from the beans and corn. The smoky and zesty flavor profile makes it an excellent balance of heat and heartiness. Plus, it’s versatile enough to be tailored to your spice preferences.

Chicken and Sweet Potato Chili Soup

This comforting chili soup combines tender chicken with the natural sweetness of sweet potatoes and a subtle kick of spice. A nutritious and warming bowl of soup, perfect for a wholesome meal.

Ingredients:

• 1 tablespoon olive oil
• 1 lb chicken breast, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional for more heat)
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 cup corn kernels (optional)
• 1/2 cup heavy cream (optional for extra richness)
• Salt and pepper to taste
• Fresh cilantro or green onions, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned and cooked through, about 7–8 minutes. Remove from the pot and set aside.
2. In the same pot, add the onion and garlic, sautéing for about 5 minutes until softened.
3. Stir in the chili powder, coriander, cumin, and cayenne pepper, cooking for an additional minute until fragrant.
4. Add the cubed sweet potatoes, diced tomatoes, chicken broth, and cooked chicken back into the pot. Bring to a boil, then lower the heat and simmer for about 25–30 minutes, until the sweet potatoes are tender.
5. For a creamier texture, stir in the heavy cream and season with salt and pepper to taste.
6. Serve with fresh cilantro or green onions for garnish.

This chicken and sweet potato chili soup offers a beautiful balance of sweet and savory flavors. The tender chicken and sweet potatoes pair wonderfully with the spices, while the addition of cream provides a smooth, velvety texture. It’s both filling and healthy, perfect for a family dinner or meal prep.

Vegetarian Three-Bean Chili Soup

A wholesome and filling soup that brings together three different beans—kidney, black, and pinto beans—blended with tomatoes, bell peppers, and plenty of chili seasonings. It’s a great plant-based option that’s packed with protein, fiber, and flavor, perfect for those looking for a meatless chili.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 cup frozen corn kernels
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes.
2. Add the garlic, chili powder, cumin, and smoked paprika. Stir for a minute until fragrant.
3. Pour in the kidney beans, black beans, pinto beans, diced tomatoes, vegetable broth, and corn. Bring the soup to a simmer.
4. Reduce the heat and let it simmer for 20–25 minutes, allowing the beans to absorb the flavors of the spices.
5. Add apple cider vinegar, and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley or cilantro.

This vegetarian three-bean chili soup is the ultimate comfort food that’s both filling and nutritious. The combination of three beans makes it hearty and satisfying, while the spices and tang from the apple cider vinegar elevate the overall flavor. It’s perfect for anyone looking to enjoy a meat-free meal without sacrificing taste or texture.

Smoky Beef and Bean Chili Soup

A rich and smoky chili soup made with tender ground beef, kidney beans, and an array of bold spices. This hearty soup offers the perfect balance of savory flavors with a deep smokiness, making it a satisfying and filling meal.

Ingredients:

• 1 tablespoon olive oil
• 1 lb ground beef
• 1 onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1 cup frozen corn kernels
• Salt and pepper to taste
• Fresh cilantro or shredded cheese for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.
2. Add the onion, garlic, and bell pepper to the pot and sauté for another 5 minutes, until the vegetables soften.
3. Stir in the chili powder, smoked paprika, cumin, and oregano, allowing the spices to toast for 1-2 minutes.
4. Add the kidney beans, diced tomatoes, beef broth, and corn to the pot. Bring to a simmer, then lower the heat and cook for 20-25 minutes, stirring occasionally.
5. Season with salt and pepper to taste, and serve hot with a garnish of fresh cilantro or shredded cheese.

This smoky beef and bean chili soup is packed with savory goodness, offering a combination of rich flavors and textures. The ground beef and kidney beans create a hearty base, while the smoked paprika provides that deep, comforting smokiness. This soup is a great choice for a cold evening when you want something both filling and flavorful.

Lentil and Tomato Chili Soup

A flavorful and nourishing soup that combines the earthiness of lentils with the tanginess of tomatoes and a spicy kick from chili powder. This vegetarian chili soup is not only healthy but also perfect for those looking for a lighter, plant-based chili.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 cup dried green or brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup carrot, diced
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Stir in the chili powder, cumin, and turmeric. Cook for 1 minute to allow the spices to bloom.
3. Add the lentils, diced tomatoes, vegetable broth, and diced carrots. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, until the lentils and carrots are tender.
4. Stir in the lime juice and season with salt and pepper.
5. Serve the soup hot, garnished with fresh cilantro.

This lentil and tomato chili soup is a hearty yet light option, making it perfect for those seeking a nutritious, plant-based meal. The lentils provide plenty of fiber and protein, while the spices and tomatoes offer a robust flavor without being overly heavy. It’s a simple and satisfying soup that is perfect for both lunch and dinner.

Turkey and White Bean Chili Soup

A lighter, healthier version of chili made with lean ground turkey and creamy white beans. This soup is full of flavor, with a mild heat that’s perfect for those who prefer a less spicy chili but still want a satisfying, nutritious meal.

Ingredients:

• 1 tablespoon olive oil
• 1 lb ground turkey
• 1 onion, diced
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 cans (15 oz) white beans (such as cannellini or great northern), drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 cup frozen corn kernels
• Salt and pepper to taste
• Chopped green onions or shredded cheese for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon, about 6–8 minutes.
2. Add the diced onion and garlic, cooking for 5 minutes until softened.
3. Stir in the chili powder, cumin, and ground coriander. Let the spices cook for 1–2 minutes until fragrant.
4. Add the white beans, diced tomatoes, chicken broth, and corn. Bring to a simmer, then reduce the heat and cook for 20–25 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions or shredded cheese.

This turkey and white bean chili soup is a lighter alternative to traditional chili while still maintaining a rich flavor profile. The turkey provides lean protein, and the white beans add a creamy texture that perfectly balances the soup’s hearty elements. It’s an excellent choice for a healthy meal that doesn’t compromise on taste.

Beef and Potato Chili Soup

A comforting and hearty chili soup that blends tender ground beef with chunks of potatoes, creating a filling dish that is both satisfying and flavorful. This soup is perfect for a cozy evening and combines classic chili flavors with a twist of creamy potatoes.

Ingredients:

• 1 tablespoon olive oil
• 1 lb ground beef
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 medium potatoes, peeled and cubed
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1 cup frozen corn kernels
• 1/2 cup sour cream (optional)
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5–7 minutes.
2. Add the onion and garlic, sautéing for another 5 minutes, until softened.
3. Stir in the chili powder, cumin, and paprika, cooking for 1–2 minutes to release the flavors.
4. Add the cubed potatoes, diced tomatoes, beef broth, and corn. Bring to a boil, then reduce the heat to a simmer.
5. Cook for 20–25 minutes, until the potatoes are tender and the soup has thickened.
6. Season with salt and pepper to taste, and serve with a dollop of sour cream and fresh cilantro.

This beef and potato chili soup is the perfect balance of hearty and comforting, with the potatoes adding a creamy texture that complements the savory beef and bold spices. It’s ideal for those looking for a filling meal that’s both flavorful and satisfying. The addition of sour cream makes it even richer and adds a smooth contrast to the spiciness.

Pork and Butternut Squash Chili Soup

A savory and slightly sweet chili soup that combines the rich flavor of pork with the sweetness of roasted butternut squash. The combination of spices and tender ingredients makes this a truly unique and satisfying chili.

Ingredients:

• 1 tablespoon olive oil
• 1 lb ground pork
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 2 cups butternut squash, peeled and cubed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 cup cooked black beans (optional)
• Salt and pepper to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground pork and cook until browned, breaking it apart with a spoon, about 7 minutes.
2. Add the onion and garlic, cooking for 5 minutes until softened.
3. Stir in the chili powder, cumin, and cinnamon, cooking for another minute to enhance the spices.
4. Add the butternut squash, diced tomatoes, chicken broth, and black beans (if using) to the pot. Bring to a simmer and cook for 25–30 minutes, until the squash is tender and the soup has thickened.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or cilantro.

This pork and butternut squash chili soup offers a wonderful balance of savory and sweet. The richness of the pork pairs perfectly with the naturally sweet butternut squash, while the spices, especially the hint of cinnamon, create a warm and comforting flavor profile. This soup is an excellent option for a fall or winter meal, providing warmth and depth with every bite.

Vegetarian Spicy Chili Soup

This spicy vegetarian chili soup is packed with vegetables, beans, and a mix of spicy seasonings, making it a bold and satisfying dish. Full of flavor and texture, this soup is a great plant-based option for those who enjoy a bit of heat in their meals.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup corn kernels
• 1 zucchini, diced
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, sautéing for 5 minutes until softened.
2. Stir in the chili powder, smoked paprika, and cayenne pepper, and cook for 1–2 minutes to enhance the spices.
3. Add the black beans, kidney beans, diced tomatoes, vegetable broth, corn, and zucchini to the pot. Bring to a boil, then reduce the heat and let it simmer for 25–30 minutes, allowing the flavors to blend together.
4. Stir in the lime juice and season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh cilantro.

This spicy vegetarian chili soup is bursting with vibrant flavors and packed with vegetables. The combination of beans and corn gives the soup a hearty texture, while the cayenne and chili powder bring a satisfying heat. It’s a perfect dish for those looking for a bold, plant-based meal that still delivers plenty of warmth and flavor.

Chicken and Bean Chili Soup

A comforting and flavorful chili soup made with tender chicken, white beans, and a variety of spices. This dish is perfect for those who enjoy a lighter chili while still craving a rich, hearty flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 lb chicken breast, cooked and shredded
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 cup corn kernels
• 1/2 teaspoon salt
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté for about 5 minutes until softened.
2. Stir in the chili powder, cumin, and coriander, cooking for 1 minute until fragrant.
3. Add the shredded chicken, white beans, diced tomatoes, chicken broth, and corn. Bring to a boil, then reduce the heat and simmer for 20–25 minutes.
4. Season with salt, and adjust seasoning to taste.
5. Serve hot, garnished with fresh cilantro and a wedge of lime.

This chicken and bean chili soup is a lighter option with a hearty base of shredded chicken and white beans. The spices provide depth and warmth, while the corn adds a touch of sweetness to balance out the dish. It’s a great choice for a wholesome and satisfying meal that is perfect for any time of the year.

Sweet Corn and Chicken Chili Soup

A delightful, mildly spicy chili soup that pairs the sweetness of corn with tender chicken and a creamy base. This soup offers a unique combination of flavors that make it a crowd-pleaser.

Ingredients:

• 1 tablespoon olive oil
• 1 lb chicken breast, cooked and shredded
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1/2 cup cream or half-and-half (optional for richness)
• Salt and pepper to taste
• Fresh cilantro or shredded cheese for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until soft.
2. Stir in the chili powder, paprika, and cumin, cooking for 1–2 minutes to bring out the flavors.
3. Add the shredded chicken, corn, diced tomatoes, chicken broth, and cream (if using). Bring to a boil, then lower the heat and simmer for 20 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro or a sprinkle of shredded cheese.

This sweet corn and chicken chili soup is a perfect balance of sweet, savory, and creamy. The chicken provides a lean protein base, while the corn offers a burst of sweetness that complements the spices. The addition of cream makes the soup rich and smooth, creating a comforting and satisfying dish.

Spicy Vegetarian Chili Soup

A bold, spicy vegetarian chili soup that features a combination of beans, vegetables, and a fiery kick. It’s a flavorful and filling dish that’s perfect for those who love a hearty, plant-based chili with a bit of heat.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup corn kernels
• 1 zucchini, chopped
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, sautéing for about 5 minutes until softened.
2. Stir in the chili powder, cumin, and cayenne pepper, and cook for 1–2 minutes to enhance the flavors.
3. Add the kidney beans, black beans, diced tomatoes, vegetable broth, corn, and zucchini to the pot. Bring to a boil, then reduce the heat and let it simmer for 25–30 minutes, until the vegetables are tender and the flavors have melded.
4. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh cilantro.

This spicy vegetarian chili soup offers a robust blend of beans, vegetables, and heat from the cayenne pepper. It’s packed with plant-based ingredients that create a hearty texture, making it a perfect choice for a satisfying, meat-free meal. The combination of spices and vegetables makes it bold and flavorful, with a kick that spice lovers will enjoy.

Beef and Barley Chili Soup

A rich and hearty chili soup combining the savory flavors of ground beef with the nutty texture of barley. This soup is perfect for those looking for a filling, healthy meal with a comforting depth of flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 lb ground beef
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1/2 cup pearl barley
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup frozen corn kernels
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it apart, until browned, about 5–7 minutes.
2. Add the diced onion and garlic, sautéing for about 5 minutes until softened.
3. Stir in the chili powder, cumin, and smoked paprika, allowing the spices to cook for 1–2 minutes to release their flavors.
4. Add the diced tomatoes, beef broth, barley, kidney beans, and corn. Bring to a boil, then reduce the heat and simmer for 40 minutes, or until the barley is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This beef and barley chili soup is the ultimate comfort food, with the hearty beef and chewy barley making it a satisfying dish. The beans and corn add a lovely variety of textures, and the smoky, spicy seasonings create a rich, bold flavor. It’s an excellent choice for a fulfilling meal that will warm you up from the inside out.

Sweet Potato and Black Bean Chili Soup

A nutritious, vegan chili soup that combines the natural sweetness of roasted sweet potatoes with the earthiness of black beans. This flavorful dish is perfect for anyone looking for a hearty and healthy plant-based chili.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup corn kernels
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with a little olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25–30 minutes, until tender and lightly caramelized.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
3. Stir in the chili powder, cumin, and smoked paprika, cooking for 1–2 minutes to release the spices.
4. Add the roasted sweet potatoes, black beans, diced tomatoes, vegetable broth, and corn to the pot. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This sweet potato and black bean chili soup is a nourishing and flavorful dish that provides a satisfying mix of sweetness, spice, and earthy flavors. The roasted sweet potatoes add a rich, caramelized taste that pairs perfectly with the smoky seasonings and hearty black beans. It’s an ideal option for a healthy, vegan meal that’s as comforting as it is delicious.

Chicken, White Bean, and Kale Chili Soup

A nutritious and filling chili soup featuring lean chicken, white beans, and nutrient-packed kale. This soup is full of hearty ingredients and is a great way to enjoy a lighter version of chili without compromising on flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 lb chicken breast, cooked and shredded
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups chicken broth
• 1 bunch kale, stems removed and chopped
• 1 cup frozen corn kernels
• Salt and pepper to taste
• Fresh lime wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 5 minutes until softened.
2. Stir in the chili powder, cumin, and turmeric, allowing the spices to bloom for 1–2 minutes.
3. Add the shredded chicken, white beans, chicken broth, and corn. Bring to a boil, then reduce the heat and simmer for 15–20 minutes.
4. Add the chopped kale and cook for an additional 5–7 minutes, until the kale has wilted and softened.
5. Season with salt and pepper to taste.
6. Serve hot with a wedge of lime for squeezing over the soup.

This chicken, white bean, and kale chili soup is a healthy yet hearty option that’s packed with lean protein, fiber, and vegetables. The combination of chicken, white beans, and kale provides a satisfying, filling base, while the spices offer warmth and depth. It’s a perfect choice for a nutritious meal that’s both comforting and wholesome.

Note: More recipes​ are coming soon!