Description
This Spicy Chicken Soup is a flavorful and comforting dish packed with tender chicken, sautéed vegetables, and a kick of heat from jalapeños and chili powder. Perfect for warming up on chilly days, it combines aromatic spices with fresh lime and cilantro for a vibrant finish.
Ingredients
Scale
Protein
- 1.5 pounds boneless, skinless chicken breasts or thighs
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 1 bell pepper, diced
- 1-2 jalapeños or 1 tsp chili flakes
Liquids & Canned Goods
- 1 (14.5 oz) can diced tomatoes
- 6 cups chicken broth
- 1 tbsp lime juice (freshly squeezed)
Spices & Herbs
- 2 tsp chili powder
- 1 tsp ground cumin
- Salt to taste
- Fresh cilantro, chopped (about 1/4 cup)
- 2 tbsp cooking oil (vegetable or olive oil)
Instructions
- Sauté the Aromatics: Heat 2 tablespoons of oil in a large pot over medium heat. Add the diced onion, minced garlic, and jalapeños or chili flakes. Sauté these ingredients until they become fragrant and the onions are translucent, about 3-4 minutes.
- Add Vegetables: Stir in the sliced carrots and diced bell peppers. Continue to cook for an additional 5-7 minutes until the vegetables soften and develop some color.
- Brown the Chicken: Push the sautéed vegetables to the side of the pot to create space. Add the boneless, skinless chicken breasts or thighs to the center of the pot. Sear the chicken lightly on both sides to lock in the flavor, cooking for about 3 minutes per side until browned but not cooked through.
- Spice It Up: Sprinkle the chili powder, ground cumin, and salt over the chicken and vegetables. Stir everything together well to evenly coat the ingredients with the spices and release their aromas.
- Simmer the Soup: Pour in the canned diced tomatoes along with their juice and the chicken broth. Stir to combine. Bring the mixture to a gentle simmer. Cover the pot and cook for about 20-25 minutes, or until the chicken is tender and cooked through.
- Shred the Chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to incorporate it evenly into the soup.
- Finishing Touches: Stir in the fresh lime juice and chopped cilantro. Taste the soup and adjust the seasoning as needed with additional salt or chili powder. Serve hot, garnished with extra cilantro if desired.
Notes
- Use chicken thighs for a juicier, more flavorful soup, or chicken breasts for a leaner option.
- Adjust the amount of jalapeños or chili flakes to control the heat level.
- For a thicker soup, mash some of the diced tomatoes before adding them.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with warm tortillas or crusty bread for a heartier meal.
