Spicy Chicken and Veg Soup
Warm up your taste buds with this hearty and flavorful Spicy Chicken and Veg Soup! Packed with tender shredded chicken, vibrant vegetables like zucchini, red bell pepper, and carrots, and a kick of heat from jalapeño and chili powder, this soup is a perfect balance of wholesome and zesty. Infused with aromatic spices like cumin and smoked paprika, and finished with a burst of fresh cilantro and a squeeze of lime, every spoonful is a delight. Ready in just 50 minutes, this one-pot wonder is ideal for a comforting weeknight dinner or meal prep. Perfect for spice lovers and loaded with nutritious ingredients, this gluten-free soup will warm you up any day of the week!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breast
- 1 large yellow onion
- 4 pieces garlic cloves
- 2 medium carrots
- 2 medium celery stalks
- 1 large red bell pepper
- 1 medium zucchini
- 1 small jalapeño
- 14 ounces crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 1 medium lime
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear for 3-4 minutes on each side until browned. Remove the chicken and set aside.
Dice the onion, mince the garlic, and chop the carrots, celery, red bell pepper, and zucchini into bite-sized pieces. Finely chop the jalapeño, removing seeds if you prefer less heat.
In the same pot, add the onion and garlic. Sauté for 2-3 minutes until fragrant and translucent.
Add the carrots, celery, red bell pepper, zucchini, and jalapeño to the pot. Cook for 5 minutes until the vegetables begin to soften.
Stir in the ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute to bloom the spices.
Pour in the chicken broth and crushed tomatoes. Stir to combine.
Return the chicken breasts to the pot. Bring the soup to a gentle boil, then lower the heat to a simmer. Cover and cook for 20 minutes.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Taste and adjust seasoning as needed. Simmer for an additional 5 minutes to meld the flavors.
Chop the fresh cilantro and stir it into the soup just before serving.
Ladle the soup into bowls and serve with a squeeze of fresh lime juice for added brightness.
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1169 mg | 51% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 10.9 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1195 mg | 25% | |
*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.
