Chicken Fire Soup
Ignite your taste buds with this bold and flavorful Chicken Fire Soup, a hearty dish that strikes the perfect balance between smoky, spicy, and savory. Packed with tender shredded chicken, fire-roasted tomatoes, and a medley of vibrant vegetables like jalapeños and red bell peppers, this soup delivers a fiery kick in every spoonful. Seasoned with a smoky blend of paprika, cumin, chili powder, and a hint of red pepper flakes, it’s a warming meal ideal for spice lovers. Finished with a splash of bright lime juice and aromatic cilantro, this soup is as refreshing as it is comforting. Customize your bowl with crunchy tortilla chips or a dollop of cool sour cream for extra texture and creaminess. Ready in just under an hour, this easy one-pot recipe is perfect for busy weeknights or cozy family dinners.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium white onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 pieces jalapeño, finely diced
- 1 large red bell pepper, diced
- 14 ounces fire-roasted diced tomatoes
- 6 cups chicken broth
- 1 teaspoon smoked paprika
- 1.5 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 1 piece lime, juiced
- 0.25 cup fresh cilantro, chopped
- 1 cup tortilla chips (optional for topping)
- 0.5 cup sour cream (optional for topping)
Instructions
Heat the olive oil in a large pot over medium-high heat.
Season the chicken breasts with a pinch of salt and black pepper, then add them to the pot. Sear for about 4 minutes per side until golden brown. Remove chicken and set aside.
In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced jalapeño, and red bell pepper. Cook for another 2-3 minutes until fragrant.
Add the fire-roasted diced tomatoes, chicken broth, smoked paprika, ground cumin, chili powder, dried oregano, salt, black pepper, and red pepper flakes. Stir well to combine.
Return the seared chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 25 minutes.
Remove the chicken from the pot and shred it using two forks.
Return the shredded chicken to the soup and stir in the lime juice and fresh cilantro.
Taste and adjust seasonings as needed.
Serve hot with optional toppings like tortilla chips and sour cream.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 7465 mg | 325% | |
| Total Carbohydrate | 147.9 g | 54% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 34.1 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4051 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
