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A bowl of chicken soup with beans, corn and fresh toppings, served with cornbread.
Victoria Haneveer

Spicy Chicken Soup with Beans and Corn

This spicy chicken soup has shredded chicken, black beans, chili beans, and corn in a tomato broth. Stir in sour cream and serve with chopped fresh tomato and onion on top.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 12
Course: Main Course, Soup
Cuisine: Mexican-Inspired
Ingredients Method Notes

Ingredients
 

  • 4 pounds (1.8kg) boneless, skinless chicken breasts
  • 8 cups (1.9 liters) prepared chicken broth [stock], divided
  • Water, only if needed to cover the chicken while poaching
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons dried parsley
  • 1 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 1 white onion, chopped
  • 3 garlic cloves, minced
  • 1 (10 ¾-ounce/305g) can condensed tomato soup, undiluted
  • 1 (15-ounce/425g) can black beans, drained and rinsed
  • 1 (16-ounce/454g) can chili beans, undrained
  • 1 pound (454g) chunky tomato salsa
  • 1 (14-ounce/400g) can whole peeled tomatoes, undrained
  • 2 (14-ounce/400g) cans diced tomatoes, undrained
  • 1 (14-ounce/400g) can whole kernel corn, drained
  • US-style chili powder, to taste
  • 1 cup (225g) full-fat sour cream
  • Salt, to taste
Optional Toppings
  • Chopped cherry tomatoes (as needed, to serve)
  • Chopped white onion (as needed, to serve)
  • Chopped cilantro [fresh coriander] (as needed, to serve)
  • Extra sour cream (as needed, to serve)

Equipment

  • Large stockpot
  • Large heatproof bowl or jug
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Meat thermometer
  • Kitchen tongs
  • Wooden spoon
  • Colander
  • Small bowl
  • Whisk

Method
 

  1. Put the chicken in a large stockpot with the prepared broth, garlic powder, onion powder, parsley and black pepper. Add only enough water to cover the chicken if needed. Bring to a gentle simmer, reduce the heat and cook gently until each breast reaches 165°F (74°C) in its thickest part.
    2. Remove individual breasts as they finish cooking.
  2. Use tongs to lift the chicken onto a clean cutting board. Shred it when cool enough to handle. Pour the poaching broth into a large heatproof bowl or jug, reserving 5 cups (1.2 liters) for the soup initially. Keep any remaining broth separate.
  3. Heat the olive oil in the emptied stockpot over medium heat. Add the chopped onion and cook, stirring, until softened. Add the minced garlic and cook briefly until fragrant.
  4. Stir in the condensed tomato soup, black beans, undrained chili beans, salsa, whole tomatoes with their juices, diced tomatoes with their juices, drained corn and the reserved 5 cups (1.2 liters) broth. Break up the whole tomatoes with a wooden spoon.
  5. Add the shredded chicken and chili powder to taste. Bring to a gentle simmer and cook for 30 minutes, stirring occasionally. Taste and adjust the salt and chili powder.
    6. If you prefer a lighter soup, add some of the remaining broth gradually.
  6. Remove the pot from the heat. Put the sour cream in a small bowl and gradually whisk in a little hot broth from the pot until smooth and warm. Slowly stir this mixture into the soup. Serve with the optional toppings.

Notes

  • Chili powder here means the US seasoning blend; some UK chili powders are much hotter, so add them cautiously.
  • Freeze the soup before adding sour cream for the best texture.