Easy Chicken and Veggie Chili

Prep Time

30 minutes

Prep Notes

This is a go-to chicken soup in our family because it’s fast, easy and delicious. It is simple to prepare and most of the ingredients are in a can, or store-bought. Yes, while it’s wonderful to eat fresh vegetables most of the time, I understand that we all live in a fast paced world. On those busy nights, it’s very helpful to have an easy meal to prepare for the family. When choosing canned beans and veggies, please consider choosing organic ones that are free from BPA lining. Studies have shown the harmful effects of BPA and have linked it to the increase of cancer. Frozen veggies are great in a pinch too.




1 Rotisserie chicken (shred the meat)
12 oz. chicken broth
1 large onion
1 bell pepper (any color)
1 celery stalk
3 cloves chopped garlic (or more, if desired!)
1 Package of organic taco seasoning
2 cans of diced tomatoes
2 cans of black beans
1 can of white beans
1 cup torn or chopped spinach
1 cup frozen corn
Chopped cilantro


Saute onion, celery and bell pepper in about 2-3 tbsp ofolive oil once the pan has heated thoroughly. Allow to cook until the onion istranslucent. Throw in the garlic and cook for another minute. Add the cannedtomatoes, canned beans and spinach and allow to simmer for a minute. Add thetaco seasoning. Bring the pan to a boil and then simmer for roughly an hour. Inthe last few minutes of cooking, throw in the frozen corn. You can also addthis once the soup is dished up to help cool it off a bit. Top with a littlesour cream (if you can tolerate dairy), a big handful of chopped cilantro andany other delicious toppings you would like. Enjoy!


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Meghan Toups