Chicken Chili Soup
A warming, protein-rich Chicken Chili Soup loaded with vegetables, tender sausage, shredded chicken, and pasta. Smoky, spicy, and easy to make, this soup is perfect for weeknight dinners, meal prep, or a comforting bowl on chilly evenings.
Equipment
- 1 large 5–6 quart Dutch oven or soup pot
- 1 medium pot (for cooking pasta)
- Wooden spoon or spatula
- Chef’s Knife
- Cutting board
- Measuring Cups and Spoons
- Mixing Bowls
Ingredients
- 1 lb chicken sausage or turkey/pork sausage
- 2 tbsp olive oil
- 1 tbsp butter or ghee
- 1 small onion diced
- ½ cup celery diced (about 2 ribs)
- 1 small bell pepper diced
- 8 oz cremini mushrooms roughly chopped
- 1 tbsp chili powder
- 2 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp ground cumin
- 1 tbsp masa corn flour optional, for thickening
- 15 oz tomato sauce
- 15 oz diced tomatoes
- 2 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried marjoram or oregano
- 1 tbsp brown sugar
- 1 tsp Worcestershire sauce
- ½ lb cooked chicken shredded
- 8 oz small pasta elbows or shells
- Kosher salt to taste
Suggested Garnishes:
- Sour cream
- Grated cheddar cheese
- Sliced green onions
Instructions
- Prepare the Sausage: Start by slicing or crumbling the chicken sausage, or your choice of turkey or pork sausage. Heat a large 5–6 quart Dutch oven or heavy-bottomed soup pot over medium heat. Add the sausage and cook it thoroughly, stirring occasionally, until browned and fragrant. This should take about 5–7 minutes. Once browned, use a slotted spoon to transfer the sausage to a separate bowl, leaving the flavorful fat in the pot for the next step.
- Sauté the Aromatics: In the same pot, add 1 tablespoon of olive oil and 1 tablespoon of butter or ghee. Allow the fat to heat until it shimmers, then add your diced onion, celery, bell pepper, and chopped mushrooms. Stir occasionally and cook until the vegetables are soft, translucent, and slightly caramelized, about 8 minutes. This step builds the foundational flavors of your soup, so take your time to develop that rich aroma.
- Toast the Spices: Once the vegetables are softened, gently push them to one side of the pot to create a small clearing. Add the remaining oil to the cleared space, then sprinkle in chili powder, smoked paprika, garlic powder, ground cumin, and 1 teaspoon of kosher salt. Stir the spices in the oil for 30-60 seconds until they bloom and release their fragrance. Then, fold the spices into the vegetables to evenly coat them, creating a fragrant, richly spiced base.
- Incorporate Masa (Optional Thickener): If using masa corn flour, sprinkle it evenly over the vegetable and spice mixture. Stir constantly for 1-2 minutes, allowing it to toast slightly and absorb some of the liquid in the pan. This step gives your soup a gentle, creamy thickness without overpowering the flavor. If the mixture feels too dry, add a small splash of chicken broth to help it blend smoothly.
- Combine Liquids and Herbs: Return the browned sausage to the pot, and add the tomato sauce, diced tomatoes (with their juice), chicken broth, dried basil, and dried marjoram or oregano. Stir everything together to combine well. Add 1 tablespoon of brown sugar and 1 teaspoon of Worcestershire sauce to balance the acidity of the tomatoes and add a subtle depth of flavor. Increase the heat slightly and bring the soup to a gentle boil, ensuring all ingredients are fully incorporated.
- Simmer to Develop Flavor: Once the soup reaches a gentle boil, reduce the heat to medium-low. Allow it to simmer uncovered for about 15 minutes. During this time, the flavors meld together, the vegetables continue to soften, and the sausage infuses the broth with its savory richness. Stir occasionally to prevent sticking, and taste the soup midway through to adjust salt or seasoning as needed.
- Cook the Pasta Separately: While the soup is simmering, bring a separate pot of salted water to a boil and cook your small pasta (such as elbows or shells) according to the package instructions. Drain the pasta when done, and set aside. This ensures your pasta remains perfectly cooked and doesn’t become mushy in the soup.
- Add Chicken and Pasta: Once the soup has simmered and the flavors are fully developed, stir in the shredded cooked chicken and the drained pasta. Gently mix to distribute everything evenly throughout the soup. Allow the mixture to warm together over low heat for 2-3 minutes so the pasta and chicken absorb the flavors of the broth.
- Final Seasoning Check: Taste your soup carefully and adjust seasoning as necessary. You may need to add a bit more kosher salt, a pinch of black pepper, or even a touch more chili powder if you like it spicier. This is the last chance to customize the flavor before serving.
- Serve with Garnishes: Ladle the hot soup into bowls and top with your favorite garnishes, such as a dollop of sour cream, a sprinkle of grated cheddar cheese, and some sliced green onions. These add a creamy, fresh, and slightly tangy contrast to the smoky, hearty soup. Serve immediately while warm and enjoy a comforting, protein-packed meal that’s perfect for any day.
Notes
- This soup is highly versatile—substitute chicken sausage with turkey or pork sausage, or go fully lean with only chicken.
- Using masa corn flour is optional but recommended if you prefer a thicker, more stew-like consistency.
- Pasta can be swapped for quinoa, rice, or left out entirely for a lower-carb option.
- For extra depth, sauté the vegetables slowly over medium heat to enhance their natural sweetness.
- Adjust spice levels according to taste: more chili powder or smoked paprika gives a bolder kick.
- Great for meal prep—reheats well and freezes beautifully.
