Description
This Spicy Chicken Soup is a flavorful and comforting dish with a kick of heat. Packed with tender chicken, beans, and corn in a savory broth, it’s a satisfying meal on its own or paired with crusty bread.
Ingredients
Scale
For the Spicy Chicken Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup canned black beans, rinsed and drained
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- juice of 1 lime
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, add the onion and cook until softened. Stir in the garlic and jalapeño. Add the chicken and cook until lightly browned.
- Add spices: Sprinkle in chili powder, cumin, and smoked paprika, stirring to coat the chicken.
- Add broth and tomatoes: Pour in chicken broth and diced tomatoes, bring to a boil, then simmer for 15 minutes.
- Stir in remaining ingredients: Add corn, black beans, salt, and pepper. Cook for an additional 5 minutes.
- Finish and serve: Remove from heat, stir in lime juice. Garnish with cilantro if desired and serve hot.
Notes
- Adjust spice level by adding more jalapeño or cayenne pepper.
- You can shred the chicken for a different texture.
- This soup pairs well with warm tortillas or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 190
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 45 mg
