Spicy Chicken Vegetable Soup
Warm up with a bowl of Spicy Chicken Vegetable Soup, a hearty and flavorful dish brimming with tender shredded chicken, a rainbow of fresh vegetables, and a kick of heat from jalapeños and cayenne pepper. This comforting soup is simmered in a rich, spiced chicken broth with juicy diced tomatoes, creating a nutrient-packed meal that's perfect for chilly evenings or a satisfying lunch. Ready in just under an hour, it's an easy and wholesome recipe packed with bold flavors, from earthy cumin to zesty lime wedges served on the side. Whether you're looking for a low-calorie meal or a crowd-pleasing entrée, this spicy chicken soup is sure to add a fiery twist to your dinner table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast (boneless, skinless)
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 2 medium carrots (sliced)
- 2 stalks celery stalks (sliced)
- 1 medium red bell pepper (diced)
- 1 medium zucchini (sliced into half-moons)
- 6 cups chicken broth (low sodium)
- 14 ounces diced tomatoes (canned, with juices)
- 1 small jalapeño (deseeded and minced)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro (chopped)
- 1 large lime (cut into wedges, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken breast with a pinch of salt and pepper, then add it to the pot. Sear for 4-5 minutes on each side until golden brown. Remove and set aside to cool slightly.
In the same pot, add the diced onion, garlic, carrots, celery, and red bell pepper. Sauté for 5 minutes until softened and fragrant.
Add the minced jalapeño, ground cumin, paprika, cayenne pepper, and an additional pinch of salt and pepper. Stir to coat the vegetables in the spices.
Pour in the chicken broth and canned diced tomatoes (with their juices). Bring to a boil.
While the soup is coming to a boil, shred the cooled chicken using forks.
Reduce the heat to a simmer and add the shredded chicken back into the pot. Simmer for 15 minutes.
Stir in the sliced zucchini and cook for an additional 5-7 minutes until the zucchini is tender.
Taste and adjust seasoning as needed. Stir in the chopped cilantro just before serving.
Ladle the soup into bowls, garnish with extra cilantro if desired, and serve with lime wedges for squeezing on top.
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3735 mg | 162% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 28.1 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 366 mg | 28% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3480 mg | 74% | |
*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.
