Savory Chili Chicken Soup with Cranberry Creme

Presented by:
Ocean Spray
Save RecipePrint Print Like Tweet Print

This savory chili and chicken soup has just the right amount of kick and is topped with a refreshing dollop of cranberry creme.

Recipe Prep Time
Prep Time
30 min
Recipe Cook Time
Cook Time
60 min
Recipe Ready Time
Ready In
Recipe Servings
8 to 10

2 tablespoons ground cumin
2 tablespoons ground chili powder
2 teaspoons garlic powder
1 tablespoon salt
1/2 cup olive oil, divided
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
1 cup diced onion
3 cloves garlic, minced
1 cup diced red bell pepper
1 cup diced green bell pepper
1 cup shredded carrot
1 cup chopped celery
2 32-ounce packages low-sodium chicken broth or stock
1 12-ounce bottle Heinz® Chili Sauce
1 14 1/2-ounce can diced tomatoes or diced tomatoes with green chilies
1 15-ounce can pinto or black beans, rinsed and drained
1/4 cup corn meal or masa
2-3 tablespoons water
1/3 cup chopped fresh cilantro leaves

1 cup heavy whipping cream
1/3 cup Ocean Spray® Jellied Cranberry Sauce

Combine cumin, chili powder, garlic powder, and salt in small bowl. Rinse and pat dry chicken; sprinkle both sides with 1/2 (about 3 tablespoons) of cumin spice mixture; set aside remaining spice mixture.

Heat 1/4 cup olive oil over medium high heat in a 12-inch non stick skillet. Add chicken to skillet and cook until lightly browned, 5 to 7 minutes. Turn over; continue cooking until chicken is just done, 5 to 7 minutes more. Cool. Shred or cut into small pieces; set aside.

Heat remaining 1/4 cup olive oil in large Dutch oven over medium heat. Add onions, garlic, red and green pepper, carrots and celery. Cook, stirring occasionally, until onions are softened, 8 to 10 minutes. Add chicken broth, chili sauce, remaining cumin spice mixture, diced tomatoes and beans. Turn heat to high; bring to a boil. Cover and reduce heat to low; continue cooking, stirring occasionally, for 30 minutes.

Combine corn meal and water in a small bowl until smooth. Slowly add corn meal mixture to soup, stirring well. Add reserved shredded chicken. Continue cooking until broth is slightly thickened and soup is heated through, 5 to 7 minutes.

Meanwhile, beat whipping cream in medium bowl until barely soft, 2 to 3 minutes. Add cranberry sauce; continue beating until stiff peaks form, 1 minute.

To serve, scoop soup into bowls. Top with a dollop of Cranberry Crème and sprinkle with fresh cilantro leaves.

Refrigerate leftover soup and crème.

Like More Recipe Ideas?

Just tell us what you have in the pantry or fridge.


Get the latest recipe ideas, updates and more.

Follow Us: