This is a quick, easy soup that’s full of flavor. I like it because it has the robustness of a chili but the thinner consistency of a soup. We often serve it with fresh bread on cold winter days. Warning: It will make your kitchen smell amazing, and will likely tempt you to try it earlier than dinner.

Chicken Corn Chili Soup (gluten-free, dairy-free, nut-free — just check salsa label)

  • 1 quart chicken broth
  • 1 lb. chicken breasts
  • 1-2 cups corn (canned or frozen)
  • 1-2 cups garbanzo beans
  • 1-2 cups dark red kidney beans
  • Salsa (about 2 cups if homemade, or 12-16 oz. container’s worth if store-bought)
  • Chili powder and cayenne pepper, to taste
  • Chili powder and cayenne pepper, to taste

Combine all ingredients in the slow cooker and cook on low for 8-10 hours. Depending on what kind of salsa you use, the amount of additional chili/cayenne will vary, I just change it according to taste.

VARIATION: If you don’t have time to use the crockpot (or forget about making dinner until the afternoon, as I sometimes do), you can poach the chicken separately and add it in.