Savor the Heat with This Amazing Spicy Chicken Soup!
This Spicy Chicken Soup is a comforting dish that combines tender chicken and vibrant vegetables, perfect for chilly evenings.
Equipment
- large pot
Ingredients
For the Soup
- 1 pound boneless, skinless chicken breasts The backbone of your Spicy Chicken Soup, providing protein and heartiness.
- 1 tablespoon olive oil Adds flavor while sautéing your vegetables.
- 1 medium onion, chopped Brings essential sweetness and depth to the soup.
- 2 cloves garlic, minced Infuses a robust, aromatic base that elevates all the flavors.
- 2 medium carrots, sliced Provides a hint of natural sweetness and a tender crunch.
- 2 stalks celery, diced Enhances the soup’s aroma and adds a satisfying texture.
- 1 can (14.5 oz) diced tomatoes Introduces acidity and richness that ties all the flavors together.
- 4 cups chicken broth Provides a savory, nourishing base for your Spicy Chicken Soup.
- 1 tablespoon tomato paste Intensifies the tomato flavor and thickness of your soup.
For the Seasoning
- 1 tablespoon chili powder The star spice that defines this soup’s kick; adjust for your desired heat level.
- 1 teaspoon cumin Adds a warm, earthy flavor that perfectly complements the other spices.
- 1 teaspoon paprika Infuses a lovely color and mild smokiness.
- ½ teaspoon red pepper flakes A spicy optional addition that can be adjusted to taste.
- 1 teaspoon salt Enhances all the flavors in your Spicy Chicken Soup.
- ½ teaspoon black pepper A classic seasoning to round out the taste.
For the Additions
- 1 cup corn (fresh, frozen, or canned) Provides sweetness and texture; it’s a fantastic way to boost comfort in your soup.
- 1 cup cooked rice (optional) Perfect for making the soup heartier; feel free to use any type of rice you love.
- Fresh cilantro, for garnish (optional) A bright, fresh finish that adds a delightful herbal note.
- Lime wedges, for serving (optional) The zesty squeeze can elevate flavors and add a refreshing twist.
Instructions
Step-by-Step Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of boneless, skinless chicken breasts and cook for about 5-7 minutes until browned on both sides. Remove and set aside to cool slightly. Shred the chicken into bite-sized pieces.
- Using the same pot, add chopped onion, minced garlic, diced bell pepper, sliced carrots, and diced celery. Sauté for about 5-7 minutes until vegetables are tender and onion is translucent.
- Once the vegetables are softened, stir in the chili powder, cumin, paprika, red pepper flakes, salt, and black pepper. Cook for an additional 1-2 minutes, allowing the spices to bloom.
- Introduce the can of diced tomatoes, chicken broth, and tomato paste into the pot. Stir everything together to ensure all ingredients are well combined.
- Add the shredded chicken back into the pot. Increase the heat to bring the soup to a gentle boil. Ensure it simmers steadily.
- Reduce heat to low and let the soup simmer uncovered for 20 minutes to meld the flavors.
- After simmering, stir in 1 cup of corn and 1 cup of cooked rice (if desired) into the pot. Allow to simmer for an additional 5 minutes until heated through.
- Remove pot from heat and taste your soup. Adjust seasoning as necessary before serving.
- Ladle soup into bowls and garnish each with fresh cilantro and serve with lime wedges.
Notes
Use fresh ingredients for the best flavor. Adjust heat level to your preference and always taste before serving.
Nutrition
Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 2500IUVitamin C: 30mgCalcium: 50mgIron: 3mg
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