Three Winter Chicken Soups

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There is nothing more comforting and cosy in winter than a nice hot chicken soup. Here are three winter chicken soup recipes that are easy, delicious and will warm the bellies of you and your family. (Measurements and ingredients are guides only).

Chicken Enchilada Soup


boneless skinless chicken breasts, chopped  - 100g

onion, diced – 1 large

cloves garlic, diced – 2

1 can black beans –  450g

1 can Mexi-corn ­-  300g

can enchilada sauce – 250g

can diced tomatoes and green chilis ­- 450g

chicken stock – 4 cups

harisa – 4 tbsp

cumin – 2 tsp

coriander- 1 tsp

cheddar cheese – 2 cups

freshly chopped cilantro – 1/4 cup

salt and pepper – to taste

olive oil- 2 tbsp


Drizzle olive oil in a large preheated pot. Season the chicken with salt and pepper and add to the pot.Add chopped onion, garlic and sauté and cook until chicken is done.Add beans, corn and other ingredients with chicken stock.Add cumin and coriander. Bring to a boil and reduce the heat.Add harina slowly and mix well to prevent clumping.Cook soup for 20 minutes.Mix and melt cheddar cheese, add cilantro and serve.

Mexican Chicken Soup


skinless, boneless chicken breast – 2kg

taco seasoning mix – 2 tbsp

vegetable oil – 1 tbsp

chopped onions and celery – 1 cup

ground cumin – 2 tsp

ground black pepper – 1/4 tsp

water – 1 cup

chicken broth –  400g

diced tomatoes – 1 cup

chopped fresh cilantro- 1 tbsp

shredded Cheddar cheese – 1 cup

crushed tortilla chips – 1 cup

avocado, peeled and diced – 1


Preheat oven to 350 degrees F, season the chicken with 1 tablespoon taco seasoning mix. Bake for 35 minutes, cool and shredWhile the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft.Add water and chicken broth. Season with cumin, black pepper and remaining taco mix. Simmer for 30 minutes.Add the tomatoes, cilantro and chicken and simmer for 5 minutes.Serve hot topped with avocado, shredded cheese and crushed tortilla chips.

Chicken Soup with Quinoa


olive oil- 1 tbsp

onion, diced – ½

carrots, thinly sliced – 6

chopped garlic– 1

uncooked quinoa- 1/4 cup

chicken stock – 4 cups

salt and pepper – to taste

boneless, skinless chicken breast strips – 250g

petite diced tomatoes – 40g


Cook the onions and carrots in olive oil.Stir in the garlic and quinoa and cook for a minute.Pour in chicken stock, raise the heat to medium and simmer further 15 minutes. add salt and pepper.Add the chicken and simmer on low for 5 to 10 minutes until the chicken is cooked.Add tomatoes and cook for a minute and serve.

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