Spicy Hot Chicken Soup
Warm up with a bowl of Spicy Hot Chicken Soup, a hearty and flavorful dish that blends tender shredded chicken, zesty spices, and a vibrant medley of vegetables and beans. This protein-packed soup takes comfort food to the next level with bold ingredients like jalapeños, red chili flakes, and smoked paprika, balanced perfectly by the tangy twist of fresh lime juice and the freshness of chopped cilantro. Simmered to perfection in a rich chicken broth, every spoonful delivers a nourishing kick of heat and flavor. Ready in just 50 minutes, this one-pot recipe is ideal for busy weeknights or a cozy weekend meal. Serve it with your favorite toppings—like sour cream, extra cilantro, or a lime wedge—and a side of crusty bread for the ultimate experience. Perfect for spicy soup lovers and meal preppers looking for a satisfying boost!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 4 cloves (minced) garlic
- 1 medium (seeded and diced) jalapeño
- 1 teaspoon red chili flakes
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 6 cups chicken broth
- 1 14-ounce can canned diced tomatoes
- 1 15-ounce can (drained and rinsed) canned black beans
- 1 cup (fresh, frozen, or canned) corn kernels
- 2 tablespoons lime juice
- 0.25 cup (chopped) fresh cilantro
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and black pepper, then add them to the pot. Sear for 3-4 minutes per side until browned. Remove and set aside (they will finish cooking later).
In the same pot, add the diced onion, minced garlic, and jalapeño. Sauté for 3-4 minutes until fragrant and the onion is translucent.
Stir in the red chili flakes, cumin, and smoked paprika. Cook for 30 seconds to toast the spices.
Pour in the chicken broth and canned diced tomatoes (with their juice). Stir to combine, scraping up any browned bits from the bottom of the pot.
Return the seared chicken breasts to the pot. Cover and let the soup simmer over medium-low heat for 20 minutes, or until the chicken is fully cooked.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Add the black beans and corn kernels, stirring to combine. Cook for an additional 5 minutes to heat through.
Stir in the lime juice and fresh cilantro. Taste and adjust seasoning with additional salt and black pepper as needed.
Serve hot, garnished with extra cilantro, a lime wedge, or a dollop of sour cream if desired.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 8509 mg | 370% | |
| Total Carbohydrate | 177.9 g | 65% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 34.3 g | ||
| Protein | 137.0 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 5543 mg | 118% | |
*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.
