Happy Chicken Chili Soup


Adapted from one of my Mom’s recipes – I’ve created a “Happy Chicken Chili Soup” and paired it with a gluten-free cornbread.  This recipe is perfect for cold winter days and for anyone with a busy schedule.  It’s simmered in the slow cooker and will supply enough leftovers all week.

This recipe has become a household favorite and is guaranteed to please your taste buds.  Keep in mind that most ingredients used in this recipe were organic (even if it’s not mentioned) and could be substituted with standard ingredients if you prefer.  Please let me know if you have any questions and if you enjoyed this meal.

Happy Chicken Chili Soup

  • 12 ounce jar of corn salsa
  • Small can of organic black bean
  • 28 ounce can of fire-roasted organic tomatoes 
  • 1 medium-sized onion, roughly chopped
  • 3 chicken breasts (free-range) or 1 pound of ground chicken (see instructions below for details on this)
  • 1-1/2 TBSP smoked Paprika
  • 2 TBSP dried parsley
  • 1-1/2 TBSP fresh cilantro
  • 2 TBSP taco seasoning
  • 1 bay leaf
  • 32 ounces of chicken broth
  • 3 cups of water
  • Salt and pepper to taste

Optional Toppings:  Shredded Colby-Jack Cheese and/or crushed gluten-free tortilla chips.  I highly recommend it.

I created this recipe twice using different variations.  The ingredients above is a result of the best assets in both versions.  Depending on your preference, this soup can be made with whole chicken breast (which will later be shredded) or simply use ground chicken meat.

Option # 1 –  If you choose to use ground chicken, it is best to brown the meat in a frying pan before adding it to the slow cooker.  Then add all the vegetables and seasoning to the slow cooker.  Cook on HIGH for 3-4 hours.  Remove the bay leaf and serve.

Option # 2 –  The chicken breast option is also great but does take a bit longer to cook.  Add all the above ingredients to the slow cooker.  You may add 3 chicken breasts in raw.  Cook on HIGH 4 hours and remove the chicken.  Place the chicken in a bowl or on a plate.  Use 2 forks to shred the chicken by pulling them apart in opposite directions.  The shredded pieces do not have to be a particular size – I prefer the rustic look.  Add the shredded chicken back into the pot and cook on LOW for an addition 2-3 hours.  Remove the bay leaf and serve.

Sweet Gluten-Free Cornbread

  • 1-1/2 cup corn meal
  • 1/2 cup gluten-free flour (I prefer brown rice flour)
  • 1 TBSP sugar
  • 2 tsp salt
  • 1 egg
  • 1 tsp of xanthum gum
  • 1-1/2 cup of milk
  • 1 TBSP of honey

Whisk all ingredients together in a bowl.  Add to a pie pan and drizzle honey over the top.  I swirl the honey around in no particular pattern.  Bake at 425 for 20-25 minutes.  The recipe is a bit dense but very delicious.  Serve warm with honey and butter.

Check out the benefits of eating organic.

Copyright 2013 Words By Mara. All rights reserved.


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