Whole30 Spicy Chicken Soup
Warm up with Whole30 Spicy Chicken Soup, a nourishing blend of bold flavors and wholesome ingredients that perfectly align with your health-conscious lifestyle. Packed with tender, shredded chicken, hearty vegetables like carrots and celery, and a kick of heat from minced jalapeño and cayenne pepper, this soup is both comforting and invigorating. A creamy addition of Whole30-compliant coconut milk balances the spice, while aromatic seasonings like cumin and paprika deliver irresistible depth. Ready in just under an hour, this gluten-free and dairy-free soup is ideal for meal prepping or serving fresh with a garnish of cilantro and a squeeze of lime. Perfect for chilly nights or anytime you crave a guilt-free, spicy chicken soup with a robust flavor punch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups carrots, diced
- 2 cups celery, diced
- 1 medium jalapeño, seeded and minced
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth (Whole30-compliant)
- 1 14-ounce can diced tomatoes (no sugar added, Whole30-compliant)
- 1 cup full-fat coconut milk (unsweetened)
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 whole lime wedges (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, sauté the diced onion for 3-4 minutes until it becomes translucent.
Stir in the minced garlic, diced carrots, diced celery, and minced jalapeño, and cook for another 5 minutes, stirring occasionally.
Place the boneless, skinless chicken breasts into the pot and pour in the chicken broth.
Add the diced tomatoes, ground cumin, ground paprika, cayenne pepper, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the chicken is fully cooked and tender.
Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the full-fat coconut milk, and let the soup simmer for an additional 5 minutes.
Taste the soup and adjust seasonings as needed.
Serve hot, garnished with fresh cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6707 mg | 292% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 44.7 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 562 mg | 43% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 5183 mg | 110% | |
*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.
