Spicy Chicken Tomato Soup
Warm up your day with this bold and flavorful Spicy Chicken Tomato Soup, a hearty dish that combines tender chicken thighs, aromatic spices, and creamy coconut milk for the ultimate comfort meal with a fiery twist. Featuring a robust blend of cumin, paprika, coriander, and cayenne, this soup offers layers of smoky and spicy depth, perfectly balanced by the natural sweetness of coconut milk and a touch of brown sugar. Diced tomatoes and fragrant garlic-ginger aromatics create a rich base, while fresh lime juice and cilantro add a zingy freshness to every bite. Ready in under an hour, this protein-packed soup is perfect for cozy weeknight dinners or meal prep. Serve with crusty bread or a side of rice for an irresistible, satisfying dish that's as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 teaspoon, minced fresh ginger
- 1 pound, cut into bite-sized pieces boneless, skinless chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon crushed red pepper flakes
- 28 ounces canned diced tomatoes
- 4 cups low-sodium chicken broth
- 1 cup coconut milk
- 1 tablespoon brown sugar
- 0.25 cup, chopped fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
Add the chicken pieces to the pot and cook for about 5 minutes, stirring occasionally until lightly browned.
Sprinkle the cumin, paprika, ground coriander, cayenne pepper, and crushed red pepper flakes over the chicken. Stir well to coat evenly with the spices.
Pour in the canned diced tomatoes and the chicken broth. Stir and bring the mixture to a boil.
Reduce the heat to low and simmer for 20 minutes, partially covered.
Stir in the coconut milk and brown sugar. Let the soup simmer for another 5 minutes, uncovered, to marry the flavors.
Season with salt and black pepper to taste.
Turn off the heat and stir in the chopped cilantro and lime juice.
Serve hot with crusty bread or rice for a complete meal. Optionally, garnish with additional cilantro or a slice of lime.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 14.8 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 881 mg | 19% | |
*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.
