Chicken Chili-Soup

This version of chili is not what you think chili is supposed to be. This chili is light and more of a soup. The flavor is sort of chili tasting, but more cummin. Then you add in a pop of cilantro it turns to a Spanish type dish where I was thinking sour cream and cheese would be a good add in if it was leg day. It wasn’t it’s the middle of the week.

This meal is simple to make and I turned mine into a crockpot meal. The original recipe is a FASTer Way To Fat Loss White Bean Chicken Chili recipe, but like all recipes I omit and add a dash of this and that. Most of the time it turns out good, sometimes it’s like ditch this one.

This recipe twist was a keeper, so I have to write it out or yes my aging gracefully brain may forget it. I hope you enjoy this one.


3 pounds of boneless chicken thighs

1 bag of Pictsweet frozen season blend

3 cloves of garlic minced

2 tsp Cummin

1 TBS Marjoram

2 tsp Quick Chili Powder by Fiesta

1/3 tsp sea salt

3 cups of chicken broth

2 cans of navy beans

2 cans of corn (or 1 frozen bag)

1/3 cup cilantro to taste


Place all ingredients into a crock pot except for the beans, corn and cilantro.

Give it a stir and put the lid on. Cook on low for 4-6 hours.

In the last 30 minutes of cooking wash the can beans and drain the corn if using can. Add into your cooked chicken and stir. Cook for at least 30 minutes to heat up.

When you stir the chicken thighs should fall apart – shred.

We topped ours over rice and added in spinach. Next time I cook it I will throw in the spinach to wilt it down when I add in the beans and corn.

FWTFL nutrient value estimate per serving

Calories 290, Protein 25g, Carbs 34g, Fat 7g

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