Savoury Chili Chicken Soup with Cranberry Crème
Prep Time
30 minutesCooking Time
1 hourServing Size
8 to 10 servings
Ingredients
Soup: 2 tbsp (30 mL) ground cumin 2 tbsp (30 mL) ground chili powder 2 tsp (8 mL) garlic powder 1 tbsp (15 mL) salt ½ cup (125 mL) olive oil, divided 4 boneless, skinless chicken breasts 4 boneless, skinless chicken thighs 1 cup (250 mL) diced onion 3 cloves garlic, minced 1 cup (250 mL) diced red bell pepper 1 cup (250 mL) diced green bell pepper 1 cup (250 mL) shredded carrot 2 - packages (900 mL) low-sodium chicken broth or stock 1 bottle (350 mL) Heinz® Chili Sauce 1 can (425 mL) diced tomatoes 1 can (540 mL) pinto or black beans, rinsed and drained ¼ cup (50 mL) corn meal or masa 2 -3 tbsp (30 45 mL) water …“ cup (80 mL) chopped fresh cilantro leaves Cranberry Créme 1 cup (250 mL) heavy whipping cream …“ cup (80 mL) Ocean Spray® Jellied Cranberry Sauce
Steps
Combine cumin, chili powder, garlic powder, and salt in small bowl. Rinse and pat dry chicken; sprinkle both sides with ½ (about 3 tbsps/45 mL) of cumin spice mixture; set aside remaining spice mixture. Heat 1/4 cup (50 mL) olive oil over medium high heat in a 12-inch (30 cm) 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 (50 mL) 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 Créme and sprinkle with fresh cilantro leaves. Makes 8 to 10 servings. Refrigerate left over soup and crème.