Chicken Chili & Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 388.3
  • Total Fat: 10.1 g
  • Cholesterol: 69.5 mg
  • Sodium: 627.4 mg
  • Total Carbs: 47.2 g
  • Dietary Fiber: 8.0 g
  • Protein: 28.5 g

View full nutritional breakdown of Chicken Chili & Vegetable Soup calories by ingredient
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Number of Servings: 4


    2 tbsp butter
    1 onion, chopped
    salt & pepper
    1 tbsp chili powder
    1 baking potato, peeled & chopped
    1 32 oz container chicken broth (low sodium)
    1 16 oz bag frozen corn kernals
    2 cups shredded rotisserie chicken meat
    1 10 oz bag frozen green beans
    reduced fat sour cream for serving


1. In a large saucepan, melt butter over medium heat. Add onion, season with salt & pepper and cook stirring until tender about 5 minutes. Stir in chili powder and cook for 2 minutes. Add potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.

2. Stir in the corn, chicken and green beans and cook until heated through. Season with salt & pepper. Serve with the sour cream.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user AIMEELIZ1.

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