Description
This Spicy Chicken Soup is a flavorful and comforting dish featuring tender chicken, vibrant vegetables, and a perfect blend of chili powder and cumin for a warming kick. Enhanced with fresh lime juice and cilantro, it offers a balanced taste of heat and freshness, ideal for a hearty meal any day of the week.
Ingredients
Scale
Chicken and Broth
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 1 bell pepper, diced
- 1-2 jalapeños, seeded and minced (or 1 tsp chili flakes)
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Finishing Touches
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons cooking oil (vegetable or olive oil)
Instructions
- Sauté the Aromatics: Heat 2 tablespoons of oil in a large pot over medium heat. Add the diced onion, minced garlic, and jalapeños or chili flakes. Sauté for about 3-4 minutes until the mixture is fragrant and the onions become translucent.
- Add Vegetables: Stir in the sliced carrots and diced bell peppers. Continue cooking for another 5 minutes or until the vegetables are slightly softened.
- Brown the Chicken: Push the vegetables to the side of the pot and add the chicken breasts or thighs. Lightly sear the chicken for 2-3 minutes per side to lock in the flavors, but do not cook through.
- Spice It Up: Sprinkle the chili powder, ground cumin, and season with salt and black pepper. Stir well to coat the chicken and vegetables evenly with the spices.
- Simmer the Soup: Pour in the diced tomatoes with their juices and the chicken broth. Stir to combine, bring the soup to a simmer, then reduce the heat to low. Cover and cook for about 25-30 minutes or until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the soup.
- Finishing Touches: Add the fresh lime juice and chopped cilantro to the soup. Adjust seasoning with additional salt or chili flakes if desired for more heat.
- Serve & Enjoy: Ladle the hot soup into bowls and serve immediately. Garnish with extra cilantro or a wedge of lime if you like.
Notes
- For a milder soup, remove the seeds from jalapeños before cooking or reduce the amount used.
- Leftover soup keeps well refrigerated for up to 3 days and freezes nicely for up to 2 months.
- Add toppings like sour cream, shredded cheese, or tortilla strips for extra texture and flavor.
- For a gluten-free version, ensure chicken broth and spices are certified gluten-free.
- Use bone-in chicken thighs for richer flavor, increasing simmer time by 10 minutes.
