As the weather cools down, there’s nothing like a warm and comforting bowl of chili to lift your spirits. And why settle for just any ordinary chili when you can kick it up a notch with some added heat? In this article, we’re bringing the spice level up a notch with 18 spicy chili recipes that will leave you craving more. From classic combinations to creative twists, these mouth-watering dishes are sure to become your new go-to’s for a flavorful and filling meal.
In the following pages, we’ll be diving into some of the most delicious and daring chili recipes out there, featuring everything from smoky chipotle peppers to zesty lime juice. Whether you’re in the mood for something hearty and comforting or light and refreshing, we’ve got you covered with our collection of spicy chili recipes.
So grab a spoon and get ready to ignite your taste buds with these 18 bold and bewitching chilis!
Classic Spicy Chicken Tortilla Soup with Chilis
Warm up on a chilly day with this flavorful and spicy soup that combines the comfort of chicken tortilla soup with the bold flavors of chilies. This recipe is a twist on the classic, adding a kick from diced jalapeños and cumin.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 cup water
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chopped red bell peppers
– 1/4 cup chopped fresh cilantro
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 6-8 corn tortillas, cut into strips
– 2 jalapeños, seeded and finely chopped
Instructions:
1. In a large pot, cook chicken over medium-high heat until browned, about 5 minutes.
2. Add onions, garlic, cumin, paprika, cayenne pepper, salt, and black pepper; cook for an additional 3-4 minutes.
3. Stir in chicken broth, water, diced tomatoes, red bell peppers, and chopped cilantro.
4. Bring mixture to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
5. Add tortilla strips and chopped jalapeños; cook for an additional 2-3 minutes or until tortillas are crispy.
6. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 30-35 minutes
Creamy Chilis Chicken Tortilla Soup with Avocado
Warm up on a chilly day with this comforting and creamy soup that combines the flavors of Chili’s famous chicken tortilla soup with the creaminess of avocado. This recipe is a twist on a classic, perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp chili powder
– 8-10 corn tortillas
– 1 ripe avocado, diced
– Salt and pepper to taste
Instructions:
1. Cook the chicken in a large pot over medium-high heat until browned.
2. Add the olive oil, onion, garlic, and red bell pepper. Cook until the vegetables are tender.
3. Add the chicken broth, diced tomatoes, cumin, and chili powder. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Tear the tortillas into bite-sized pieces and add them to the pot. Simmer for an additional 5 minutes.
5. Stir in the diced avocado and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Slow Cooker Chilis Chicken Tortilla Soup
This hearty soup combines the flavors of chicken tortilla soup with the richness of slow-cooked chili. Perfect for a cold winter’s day, this recipe is easy to prepare and serves 6-8 people.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can diced tomatoes with green chilies
– 1 can kidney beans, drained and rinsed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Shredded cheese, for serving (optional)
Instructions:
1. Place chicken, diced tomatoes, kidney beans, black beans, onion, garlic, red bell pepper, cumin, chili powder, and paprika in the slow cooker.
2. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, add tortilla strips to the slow cooker and stir to combine.
5. Serve hot, topped with shredded cheese if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Smoky Chipotle Chilis Chicken Tortilla Soup
Warm up with this bold and spicy soup that combines the smokiness of chipotle peppers with the comfort of chicken and tortillas. This recipe is perfect for a cozy night in or as a pick-me-up on a chilly day.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 chipotle peppers in adobo sauce, diced
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 6 corn tortillas, cut into thin strips
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and cilantro for toppings
Instructions:
1. In a large pot, sauté the chicken, onion, garlic, and chipotle peppers in adobo sauce until the chicken is cooked through.
2. Add the red bell pepper and cook until tender.
3. Pour in the chicken broth, diced tomatoes, and tortilla strips. Bring to a simmer.
4. Reduce heat and let cook for 20-25 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, topped with your choice of shredded cheese, sour cream, and cilantro.
Cooking Time: 30-40 minutes
Zesty Lime Chilis Chicken Tortilla Soup
Get ready to delight your taste buds with this refreshing and flavorful soup that combines the zing of lime, the spiciness of chili peppers, and the tender juiciness of chicken.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups mixed tortillas (corn and flour), cut into strips
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/4 cup freshly squeezed lime juice
– 1 tsp ground cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. In a large pot, cook the chicken over medium-high heat until browned, about 5-7 minutes.
2. Add onions, garlic, tortilla strips, diced tomatoes, kidney beans, lime juice, cumin, chili powder, salt, and pepper.
3. Pour in chicken broth and bring to a simmer.
4. Reduce heat to low and let cook for 20-25 minutes or until the flavors meld together.
Cooking Time: 30-40 minutes
Black Bean and Chilis Chicken Tortilla Soup
Warm up with this flavorful and nutritious soup that combines the richness of black beans, tender chicken, and spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 can red chilis
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– 2 cups chicken broth
– 1 cup water
– Optional: sour cream, shredded cheese, diced avocado for toppings
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add black beans, diced tomatoes, red chilis, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Stir in tortilla strips and cook for an additional 2-3 minutes or until tender.
Cooking Time: 40-45 minutes
Serves: 4-6
Roasted Corn Chilis Chicken Tortilla Soup
Roasted Corn Chili Chicken Tortilla Soup: A hearty and flavorful soup that combines the warmth of roasted corn with the comfort of chicken tortillas.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups roasted corn kernels (see note)
– 1 can diced tomatoes
– 1 can black beans, drained and rinsed
– 1 can diced green chilies
– 4 cups chicken broth
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– Shredded cheese, sour cream, and cilantro for toppings (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, sauté chicken breasts until cooked through, then set aside.
3. Add roasted corn kernels, diced tomatoes, black beans, green chilies, cumin, paprika, salt, and pepper to the pot.
4. Pour in chicken broth and bring mixture to a boil, then reduce heat and simmer for 10-12 minutes.
5. Stir in cooked chicken breasts and tortilla strips.
6. Simmer soup for an additional 2-3 minutes or until heated through.
7. Serve hot with toppings of your choice.
Cooking Time: 25-30 minutes
Cheesy Chilis Chicken Tortilla Soup with Queso Fresco
A creamy, cheesy twist on traditional tortilla soup, featuring the bold flavors of Chili’s and a sprinkle of queso fresco for added richness.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes with green chilies
– 4 cups chicken broth
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Queso fresco crumbles (about 1 cup)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in diced tomatoes with green chilies, chicken broth, chili powder, cumin, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until soup has thickened slightly.
5. Add tortilla strips; cook for an additional 2-3 minutes or until they’re tender.
6. Serve hot, topped with queso fresco crumbles and cilantro leaves.
Cooking Time: 25-30 minutes
Fire-Roasted Tomato Chilis Chicken Tortilla Soup
Warm up with this bold and flavorful soup that combines the richness of fire-roasted tomatoes, spicy chilies, and tender chicken. Perfect for a cozy night in or a crowd-pleasing meal.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 medium fire-roasted tomatoes (canned)
– 1 can diced green chilies
– 1 small onion, diced
– 3 cloves garlic, minced
– 6 cups chicken broth
– 2 cups water
– 2 tbsp olive oil
– 8 corn tortillas, cut into strips
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, cilantro for toppings
Instructions:
1. In a large pot, heat the olive oil over medium-high. Add the chicken and cook until browned, about 5-6 minutes. Remove from pot.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in the fire-roasted tomatoes, diced green chilies, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 10-12 minutes.
4. Add the cooked chicken back into the pot and stir to combine.
5. Simmer for an additional 2-3 minutes or until heated through.
6. Stir in the tortilla strips and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Healthy Low-Carb Chilis Chicken Tortilla Soup
This recipe is a twist on traditional tortilla soup, with the added bonus of being low-carb and packed with nutrients. This hearty soup is perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chopped fresh spinach
– 1 can (14.5 oz) diced tomatoes
– 4 cups low-sodium chicken broth
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Shredded cheese, optional
Instructions:
1. In a large pot, sauté the chicken, onions, garlic, and bell pepper in a little bit of oil until cooked through.
2. Add the spinach, diced tomatoes, chicken broth, cumin, paprika, salt, and pepper to the pot.
3. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the flavors have melded together.
4. Stir in the tortilla strips and cook for an additional 5 minutes or until the tortillas are tender.
5. Serve hot, topped with shredded cheese if desired.
Cooking Time: 25-30 minutes
One-Pot Chilis Chicken Tortilla Soup with Cilantro
This One-Pot Chili’s Chicken Tortilla Soup is a hearty and flavorful meal that’s perfect for a chilly evening. With the added freshness of cilantro, this soup is sure to become a family favorite.
Ingredients:
– 1 lb boneless chicken breasts
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 cup water
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 6-8 corn tortillas, cut into thin strips
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin, paprika, and cayenne pepper. Cook for 1 minute.
4. Add diced tomatoes, broth, water, and tortilla strips. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until soup has thickened slightly.
5. Stir in chopped cilantro and season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Spicy Habanero Chilis Chicken Tortilla Soup
This bold and spicy soup combines the flavors of habanero chiles, juicy chicken, and crispy tortillas for a truly satisfying meal. Perfect for those who like a little heat in their bowl!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 medium onions, diced
– 3 cloves garlic, minced
– 2 habanero chiles, seeded and chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Optional: shredded cheese, sour cream, cilantro for topping
Instructions:
1. In a large pot, sauté chicken, onions, garlic, and habanero chiles until the chicken is cooked through.
2. Add diced tomatoes, chicken broth, cumin, and paprika. Bring to a boil, then reduce heat and simmer 15 minutes.
3. Add tortilla strips and cook an additional 5-7 minutes, or until they are crispy and tender.
4. Season with salt and pepper to taste. Serve hot, topped with your choice of cheese, sour cream, and cilantro.
Cooking Time: Approximately 30-40 minutes
Vegetable-Packed Chilis Chicken Tortilla Soup
Warm up with this flavorful soup packed with tender chicken, crunchy tortillas, and a medley of colorful vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, carrots, zucchini, corn)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can diced tomatoes (14.5 oz)
– 2 cups chicken broth
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortillas, cut into strips
– Salt and pepper to taste
– Optional: jalapeños or red pepper flakes for added heat
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chicken and cook until browned.
3. Add the mixed vegetables, diced tomatoes, chicken broth, and cilantro. Bring to a boil, then simmer for 20-25 minutes or until the vegetables are tender.
4. Stir in the tortilla strips and cook for an additional 5-7 minutes or until they’re crispy.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 30-40 minutes
Beer-Infused Chilis Chicken Tortilla Soup
This hearty soup combines the flavors of chili con carne with the richness of beer and the warmth of tortillas, making it a perfect comfort food for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/4 cup beer (any style)
– 2 cups chicken broth
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken; cook until browned, about 5 minutes.
2. Add onion, garlic, tomatoes, beans, beer, broth, chili powder, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors meld.
3. Stir in salt and pepper to taste.
4. Add tortilla strips; cook for an additional 2-3 minutes or until heated through.
Cooking Time: 30-40 minutes
Crispy Tortilla Strip Chilis Chicken Soup
This hearty soup combines tender chicken, flavorful chili peppers, and crunchy tortilla strips for a comforting and satisfying meal. Perfect for a chilly evening or a weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup diced red bell pepper
– 1/2 cup diced green chili peppers
– 2 tbsp olive oil
– 4 corn tortillas
– 1 tsp cumin
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, and diced onions for topping
Instructions:
1. Preheat oven to 350°F.
2. Cook chicken in a pot of boiling water until tender, then shred and set aside.
3. In the same pot, add chili peppers, cumin, and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Meanwhile, cut tortillas into strips and fry in olive oil until crispy. Drain on paper towels.
5. Add cooked chicken and simmer for an additional 2-3 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot, topped with sour cream, shredded cheese, and diced onions if desired.
Cooking Time: 30-40 minutes
Jalapeño and Chilis Chicken Tortilla Soup
This creamy soup is a flavorful twist on traditional tortilla soup, with the added kick of jalapeños and chilies. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups diced onions
– 3 cloves garlic, minced
– 1 cup diced bell peppers
– 1 cup diced jalapeños and chilies (such as Anaheim or Poblano)
– 2 tbsp olive oil
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Optional: shredded cheese, sour cream, and cilantro for toppings
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onions, garlic, bell peppers, and jalapeños/chilies. Cook until vegetables are tender, about 8-10 minutes.
3. Stir in cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add chicken broth, diced tomatoes, and tortilla strips. Bring to a simmer.
5. Reduce heat and cook, covered, for 20-25 minutes or until soup has thickened slightly.
6. Taste and adjust seasoning as needed.
7. Serve hot, topped with desired toppings.
Cooking Time: 30-40 minutes
Pumpkin Spice Chilis Chicken Tortilla Soup
Cozy up with a warm and flavorful bowl of Pumpkin Spice Chili’s Chicken Tortilla Soup, infused with the comforting spices of fall. This twist on traditional tortilla soup adds a delicious pumpkin kick.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) pumpkin puree
– 4 cups chicken broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into strips
– Shredded cheese, sour cream, and cilantro for toppings (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Stir in diced tomatoes, pumpkin puree, cumin, smoked paprika, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
4. Add tortilla strips to the pot; cook for an additional 2-3 minutes or until softened.
5. Serve hot, topped with your choice of cheese, sour cream, and cilantro.
Cooking Time: 30-40 minutes
Sweet Potato and Chilis Chicken Tortilla Soup
This hearty soup combines the natural sweetness of sweet potatoes with the spicy kick of chilies, all wrapped up in a crispy tortilla package. Perfect for a chilly evening, this recipe is easy to make and packed with flavor.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large sweet potatoes, peeled and diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp olive oil
– 4-6 corn tortillas, cut into thin strips
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and diced avocado for toppings
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from pot and set aside.
3. Add the sweet potatoes, chilies, and spices to the pot. Cook for 5 minutes or until the sweet potatoes start to soften.
4. Add the diced tomatoes, beans, and cooked chicken back into the pot. Simmer for 20-25 minutes or until the soup has thickened slightly.
5. Meanwhile, fry the tortilla strips in a skillet with a little oil until crispy. Drain on paper towels.
6. Serve the soup hot, topped with fried tortilla strips, cilantro, and optional toppings.
Cooking Time: Approximately 35-40 minutes
Summary
Get ready to spice up your mealtime with these 18 mouth-watering chicken tortilla soup recipes! From classic and creamy to smoky and spicy, each recipe combines the flavors of chilies, chicken, and tortillas. Try the Slow Cooker Chilis Chicken Tortilla Soup for a hands-off approach or go bold with the Spicy Habanero Chilis Chicken Tortilla Soup. With options like Roasted Corn and Vegetable-Packed, there’s something for every taste bud. Whether you’re looking for a healthy low-carb option or a beer-infused twist, these recipes are sure to warm your belly and your heart.