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Best Spicy Chicken Soup Recipe

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4.2 from 53 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour
  • Yield: 6 servings

Description

This Best Spicy Chicken Soup recipe is a hearty and flavorful soup that combines tender shredded chicken with a blend of spices, salsa, tomatoes, beans, and corn. Perfectly seasoned and simmered to bring out rich flavors, this soup is garnished with creamy sour cream, fresh cilantro, shredded cheese, and avocado for a delightful and comforting meal sure to warm you up.

Ingredients

Soup Base

  • 4 cups water
  • 1 pound boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon dried parsley flakes
  • 3 teaspoons onion powder
  • 3 teaspoons chicken bouillon paste (or 3 bouillon cubes)

Sauté and Flavoring

  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced

Soup Ingredients

  • 8 ounces salsa (your favorite kind)
  • 14.5 ounce can diced tomatoes, undrained
  • 4 ounces tomato sauce
  • 1/2 tablespoon granulated sugar
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 15 ounce can corn (or frozen), drained
  • 16 ounce can chili beans
  • 3/4 cup sour cream

Garnishes

  • Cilantro
  • Shredded cheese
  • Avocado
  • Crushed tortilla chips (optional)

Instructions

  1. Cook Chicken in Broth: In a large pot over medium heat, combine water, chicken breasts, salt, pepper, garlic powder, dried parsley flakes, onion powder, and chicken bouillon paste or cubes. Bring this mixture to a boil, then reduce the heat and let it simmer for 20 to 30 minutes until the chicken is fully cooked through. Once done, remove the chicken breasts and set them aside on a plate. Reserve 3 1/2 cups of the chicken broth for later use.
  2. Sauté Onion and Garlic: Using the same large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking them until they become slightly browned and fragrant. This step builds the foundational flavor for the soup.
  3. Add Remaining Ingredients: To the sautéed onions and garlic, add the salsa, undrained diced tomatoes, tomato sauce, granulated sugar, chili powder, cumin, drained corn, chili beans, shredded chicken, and the reserved 3 1/2 cups of chicken broth. Stir everything together to combine well.
  4. Simmer Soup: Allow the soup to come to a simmer and continue cooking for about 30 minutes. This simmering helps meld all the bold flavors together into a rich, spicy broth.
  5. Finish with Sour Cream: Stir in the sour cream to give the soup a creamy texture. Taste the soup and adjust the seasoning with extra salt or additional spices as needed to suit your preference.
  6. Garnish and Serve: Ladle the soup into bowls and garnish with fresh shredded cilantro, shredded cheese, diced avocado, and optionally crushed tortilla chips for extra texture and flavor. Serve hot and enjoy!

Notes

  • For a spicier kick, add diced jalapeños or a splash of hot sauce along with the salsa.
  • The chicken broth can be substituted with low-sodium chicken stock for a healthier option.
  • Leftovers keep well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
  • To make this recipe gluten-free, ensure the chili beans and bouillon paste are gluten-free certified.
  • Shredding the chicken on two forks helps it absorb the soup flavors better.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American-Mexican Fusion

Find it online: https://mysimpledish.com/best-spicy-chicken-soup-recipe/