Description
A flavorful and hearty Spicy Chicken Soup packed with tender shredded chicken, vibrant vegetables, and a kick of jalapeño heat. This Mexican-inspired soup is perfect for a comforting meal that’s easy to make, gluten-free and dairy-free, and full of fresh, bold flavors.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
Main Ingredients
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 can (14.5 oz) diced tomatoes with juices
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans, rinsed and drained
Finishing Touches
- Salt and pepper to taste
- Juice of 1 lime
- Chopped fresh cilantro for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and jalapeño and sauté for 3–4 minutes until they are softened.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and optional red pepper flakes. Cook for about 30 seconds until fragrant to release the flavors.
- Add Broth and Main Ingredients: Pour in the chicken broth, then add shredded chicken, diced tomatoes with juices, corn, and black beans.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15–20 minutes. This allows the flavors to meld together beautifully.
- Finish and Serve: Stir in the fresh lime juice and adjust seasoning with salt and pepper to your taste. Serve the soup hot, garnished with chopped cilantro if desired.
Notes
- For a heartier soup, add cooked rice, quinoa, or small pasta shapes.
- Top with sliced avocado, shredded cheese, or crushed tortilla chips for added texture and flavor.
- Using rotisserie chicken saves time and adds extra flavor to the soup.
