Description
This hearty Chicken Chili Soup combines savory chicken sausage, vegetables, and spices simmered in a flavorful tomato broth with tender pasta and shredded chicken. It's perfect for a comforting meal that balances warmth and robust flavors.
Ingredients
Meat
- 1 pound chicken sausage (or turkey sausage)
- 1/2 pound cooked chicken, shredded
Produce
- 1 small onion, diced
- 1/2 cup diced celery (about 2 ribs)
- 1 small bell pepper, diced
- 8 ounces cremini mushrooms, roughly chopped
- Sliced green onions, for garnish
Pantry
- 2 tablespoons olive oil
- 1 tablespoon butter or ghee
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 tablespoon masa corn flour (optional, for thickening)
- 15 ounces tomato sauce
- 15 ounces diced tomatoes
- 2 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram or oregano
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- Kosher salt, to taste
- 8 ounces dried small pasta (such as elbows or shells)
Dairy
- Sour cream, for serving
- Grated cheddar cheese, for serving
Instructions
- Brown the sausage: Heat a large 5 or 6-quart Dutch oven or soup pot over medium heat. Add the chicken sausage and cook until browned all over. Once cooked, transfer the sausage to a bowl and set aside.
- Sauté the aromatics: Add one tablespoon of olive oil and the butter or ghee to the pot. When the fat is shimmering, add diced onions, celery, bell pepper, and cremini mushrooms. Sauté the vegetables until they are soft and fragrant, about 8 minutes.
- Create the spice paste: Push the sautéed vegetables to one side of the pot. Add the remaining oil to the cleared side. Add chili powder, smoked paprika, garlic powder, ground cumin, and 1 teaspoon kosher salt to the oil. Stir to create a fragrant paste. Mix the spice paste into the vegetables, adding a splash of chicken broth if the mixture seems dry. Sprinkle the masa corn flour over the mixture if using, and stir to incorporate.
- Add liquids and sausage: Return the browned sausage to the pot. Then pour in tomato sauce, diced tomatoes, chicken broth, dried basil, dried marjoram or oregano, brown sugar, and Worcestershire sauce. Stir everything together well and increase heat slightly to bring the soup to a gentle boil.
- Simmer the soup: Reduce heat to medium-low and let the soup simmer gently for 15 minutes to allow flavors to meld.
- Cook the pasta: While the soup simmers, prepare the dried pasta in a separate pot according to the package directions. Drain the pasta well once cooked.
- Combine and warm through: Stir the cooked pasta and shredded cooked chicken into the soup. Warm everything through for a few minutes. Taste the soup and adjust seasoning with additional kosher salt if needed.
- Serve: Ladle the soup into bowls and garnish with sour cream, grated cheddar cheese, and sliced green onions as desired. Serve hot.
Notes
- Using masa corn flour is optional but helps thicken the soup slightly for a richer texture.
- Chicken sausage can be substituted with turkey sausage or plain sausage based on preference.
- If you want a spicier soup, consider adding a pinch of cayenne or chopped fresh chili.
- Leftover soup stores well in the refrigerator for up to 3 days or freezes nicely for up to 3 months.
- The pasta can be substituted with gluten-free pasta to accommodate dietary needs.
