Spicy Chicken Soup
A bowl of this spicy chicken soup will warm you up from the inside out at the end of a chilly day! It’s the ideal one pot recipe for a cozy family dinner or meal prep lunches.
I’m a self-proclaimed queen of soup, and it’s the only thing that can make me love colder weather! I can never resist trying a new soup, and this one is a major winner. After trying various seasonings and different canned goods, I can assure you that this is the PERFECT soup for your spicy comfort food cravings! A bowl of this will clear your sinuses and have you reaching for seconds in no time.
Warning: This soup is spicy. If you want a milder soup, try my Chicken Fajita Soup, Chicken Poblano Soup, or Jalapeno Popper Soup.
Why you will love this soup:
- One Pot – Don’t worry about messing up a ton of dishes… You only need one pot with a lid, a cutting board, a knife, and two forks.
- Super Easy – There are no complicated cooking methods, and beginner cooks would have no trouble with this recipe.
- Diet Friendly – This is naturally gluten-free, dairy-free, nut-free, and egg-free for a very allergen-friendly meal. It’s also low in calories, carbs, and fat!
Spicy Chicken Soup Ingredients
Here is a quick overview of what you will need for this easy soup recipe. Find exact measurements in the printable recipe card below.
- Chicken – I used two large boneless, skinless chicken breasts. You could easily use thighs or tenderloins if you prefer.
- Onion, Bell Pepper, Jalapeno, and Garlic – The peppers and onion should be diced, and the garlic should be minced.
- Olive Oil – Feel free to replace this with your favorite cooking oil.
- Chili Powder, Paprika, Cumin, Garlic Powder, Onion Powder, and Salt – These seasonings give us a big boost in spicy flavor.
- Canned goods: Tomatoes with Green Chilies (undrained), Spicy Tomato Sauce, Chicken Broth, and Chipotle Adobo Sauce – The sauce is what comes in a can of chipotles and is full of flavor!
How to Make Chipotle Chicken Soup
This easy soup comes together quickly, you just need one large pot and a cutting board! Here’s a step-by-step guide to make it super simple.
Sauté and simmer
Start by warming a large Dutch oven or pot (with a lid) over medium heat. Add in your olive oil, then pour in your chopped peppers and onion. Sauté these until softened, then add the minced garlic. Continue cooking for about 30-60 seconds or until the garlic smells amazing.
Place your chicken breasts over the veggies, sprinkle in your spices, then pour in the canned tomatoes, tomato sauce, chicken broth, and adobo sauce. Bring the mixture to a simmer, then cover with a lid and reduce heat to low. Continue to cook for 20-25 minutes or until the chicken is cooked through.
Shred chicken and add it back in
Once the chicken is cooked through, remove it from the soup and shred it. You can do this with two forks on a cutting board or with an electric mixer, whichever you prefer. When it is shredded into easy-to-eat pieces, stir it back into the soup. When serving, garnish with sour cream, shredded cheese, sliced avocado, fresh cilantro, and a lime wedge.
What to Serve with Spicy Soup
This hearty meal is fantastic on its own and with some creamy, flavorful garnishes! However, it’s easy to add a few sides to bulk up the meal. Start with a simple salad, maybe even a baked potato to make it more filling. A good bread side dish (maybe this gouda jalapeno bread, these classic buttermilk biscuits, or some jalapeno cheddar cornbread waffles) is a must with a great soup! Keeping it low-carb? Try it with these rosemary garlic keto rolls or cheesy keto biscuits instead.
Storage and Reheating
Allow the soup to cool completely, then ladle into airtight containers and store in the fridge up to 4 days. For longer storage, pour into a freezer-safe container, remove as much air as possible, and freeze up to 3-6 months. Simply thaw overnight in the refrigerator, then reheat in a pot on the stove (medium low, covered, stir frequently) or individual servings in the microwave (50% power, 1-minute increments, stir between each blast).
Tips and Variations:
- Already have leftover chicken or a rotisserie that needs to be used? Follow instructions (minus the chicken breasts), then just pour in your shredded or cubed precooked chicken! You may only need to simmer the soup 15-20 minutes without the chicken… It all depends on how soft you like your veggies.
- Prefer it creamy? Stir in 4-8 ounces of cream cheese when you remove the chicken to shred. Stir vigorously until it’s completely melted.
- Want to use a different meat? Go for it! This would work great with cooked ground beef or turkey as well.
More Chicken Soups
- Chicken Enchilada Soup
- Marry Me Chicken Soup
- Crack Chicken Soup
- Tuscan Chicken Soup
- Chicken Lemon Rice Soup
Get the Recipe: Spicy Chicken Soup Recipe
Ingredients
- 1 tablespoons olive oil
- 1 cup onion, chopped
- 2 cups bell pepper
- 1 jalapeno, seeded and diced
- 3 garlic cloves, finely minced
- 1 tablespoon chili powder
- 2 teaspoons each paprika, cumin, garlic powder and onion powder
- 1 teaspoon salt
- 2 large chicken breast
- 2 10 ounce can tomatoes with green chilies, undrained
- 1 8 ounce spicy tomato sauce
- 32 ounces chicken broth
- 1.5 tablespoons chipotle adobo sauce
Instructions
- In a large pot or Dutch oven heat the oil over medium heat. Add the peppers, onion and saute until softened.
- Add the garlic and cook for 30 seconds, until fragrant.
- Place the chicken breasts, spices, canned tomatoes, tomato sauce, chicken broth and adobo sauce.
- Cover and bring the mixture to a simmer. Reduce to low and cook for 20-25 minutes until the chicken is cooked through.
- Remove the chicken from the pot, shred and return to the soup.
- Serve with your favorite garnishes such as sour cream, cheese, avocado, cilantro and lime wedges.
Notes
- Net carbs per serving: 12.9
