Total Time
Prep 25 mins
Cook 20 mins

My low-fat version of chili with a kick! Sometimes I use more chili powder and cumin - it just depends on the day! :) Feel free to modify to your tastes! Note: This recipe makes a lot, but it freezes well.

Ingredients Nutrition


  1. Add water, garlic powder, parsley, and onion powder to large soup pot and bring to a boil.
  2. Add chicken breasts and cook (covered)on medium heat until cooked through (about 12 minutes).
  3. While chicken boils, chop onion and garlic.
  4. Heat olive oil in a souce pan on low heat. Add onions and garlic to olive oil. Cook on low until onions are translucent.
  5. Add jar of salsa to onion/garlic mixture, continue cooking on low, and stir occasionally.
  6. When chicken is cooked through, remove chicken breasts from soup pot. Keep remaining broth on medium heat.
  7. Add tomato soup, diced tomatoes (with juice), corn (frozen or canned), beans, chili powder, cumin, and the garlic/onion/salsa mixture to soup pot and stir to blend.
  8. When chicken is cool enough to handle, shred and return to soup pot.
  9. Simmer for 15-20 minutes, stirring occasionally. As with most chilis, the longer you let it simmer, the better the flavors!
  10. Serve with sour cream and shredded cheese.
Most Helpful

5 5

This is really good. I modified a bit, used ground beef instead of chicken because I didnt have any cooked up and I prefer to use leftover chicken for this next time. Used my own chili spice mix instead of spices stated. Didn't use black beans, used extra kidney beans instead (3 or 4 cans kidney beans instead of beans stated). Didnt use diced tomatoes either since I did not have them on hand. Chili turned out good.