Description
A flavorful and comforting Spicy Chicken Soup packed with tender chicken, fresh vegetables, and bold spices, perfect for a warming meal that’s easy to prepare in under an hour.
Ingredients
Scale
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1-2 jalapeños, seeded and finely chopped (or 1 tsp chili flakes)
- 2 tbsp olive oil
Spices & Flavorings
- 1 tbsp chili powder
- 1 tsp ground cumin
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and chopped jalapeños. Sauté for about 3-4 minutes until fragrant and the onion becomes translucent.
- Add Vegetables: Stir in sliced carrots and diced bell peppers. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Brown the Chicken: Push the vegetables to one side of the pot and place the chicken breasts or thighs on the other side. Sear the chicken lightly on both sides for 3-4 minutes to lock in the flavor.
- Spice It Up: Sprinkle chili powder, ground cumin, salt, and black pepper evenly over the chicken and vegetables. Stir everything carefully to coat the ingredients evenly with the spices.
- Simmer the Soup: Pour in the diced tomatoes with their juices and chicken broth. Bring the mixture to a simmer and cover the pot. Let it cook for about 20-25 minutes or until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the soup and stir to combine.
- Finishing Touches: Stir in fresh lime juice and chopped cilantro. Taste the soup and adjust seasoning with more salt or chili flakes if desired.
- Serve & Enjoy: Ladle the hot soup into bowls and serve immediately. Optionally, garnish with extra cilantro or a wedge of lime for added brightness.
Notes
- You can substitute chicken thighs for breasts for a juicier texture.
- Adjust the level of spiciness by using more or fewer jalapeños or chili flakes.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Serve with crusty bread or over cooked rice for a heartier meal.
- If you prefer a thicker soup, mash some of the cooked vegetables with a spoon before adding the shredded chicken back in.
