Spicy Chicken Soup
Warm up with a bowl of bold and flavorful Spicy Chicken Soup, a comforting recipe bursting with vibrant ingredients and zesty spices. This hearty soup combines tender, bite-sized chicken pieces, smoky paprika, and fiery jalapeños with the bright acidity of lime juice and the freshness of chopped cilantro. A base of savory chicken broth and diced tomatoes creates a rich and satisfying foundation, while hints of cumin, cayenne, and oregano elevate every spoonful. Perfectly balanced with sweet corn kernels, this soup is the ultimate fusion of spice and comfort. Ready in under an hour, this easy recipe is ideal for chilly evenings or when you’re craving something with a spicy kick. Serve piping hot and garnish with lime slices or extra cilantro for a deliciously vibrant dish that’s sure to warm both heart and soul.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 piece large onion, diced
- 4 cloves garlic cloves, minced
- 1 piece red bell pepper, diced
- 2 pieces jalapeño peppers, sliced
- 14 ounces canned diced tomatoes
- 6 cups chicken broth
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup corn kernels
- 0.25 cup fresh cilantro, chopped
- 1 piece lime, juiced
Instructions
Begin by cutting the chicken breasts into small, bite-sized pieces, approximately 1-inch cubes.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it begins to soften.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the diced red bell pepper and sliced jalapeños, cooking until the peppers begin to soften, about 5 minutes.
Add the chicken pieces to the pot, stirring frequently, until the chicken is browned on all sides, about 5 minutes.
Pour in the canned diced tomatoes with their juice and the chicken broth. Stir well to combine.
Stir in the ground cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Bring the soup to a boil.
Once boiling, reduce the heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld.
After 20 minutes, add in the corn kernels and simmer for an additional 5 minutes.
Remove the pot from heat and stir in the freshly chopped cilantro and lime juice. Taste and adjust seasoning if necessary.
Ladle the spicy chicken soup into bowls and serve hot. Optionally, garnish with additional cilantro or a slice of lime.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 6521 mg | 284% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 38.7 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4254 mg | 91% | |
*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.
