My first experience with this soup was when a friend of mine made it at a girls night we had. I instantly fell in love! She gave me the recipe and I’ve made it many, many times since–it’s one of my favorite fall soups…probably because I’m obsessed with all Mexican flavored dishes, and this has a lot of Mexican inspired ingredients in it!
I tried and tried to think of a better name than “Spicy Chicken Soup”, because this soup isn’t really “spicy” in the heat-your-mouth-up, tobasco or hot sauce, kind of way. It just has a lot of spices in it. So if you’re wary of making it because you think it will be too spicy/hot, don’t worry–it’s not! And if you use a mild salsa, you’ll be completely pleased!
Spicy chicken soup is a go-to favorite in my house on a cold day.
- 4 cups water
- 2 skinless , boneless chicken breasts
- 1/2 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 Tbs dried parsley
- 3 tsp onion powder
- 1 Tbs olive oil
- 1/2 onion , chopped
- 2 cloves garlic , chopped
- 3 cubes chicken bouillon , to taste
- 1 8 oz. jar chunky salsa
- 1 can (10.75 oz. ) peeled and diced tomatoes
- 1/2 can condensed tomato soup
- 2 Tbs chili powder
- 1 tsp cumin
- 1 can (15 oz. ) whole kernel corn, drained
- 1 can (16 oz. ) chili beans, undrained
- 3/4 cup sour cream
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer for 20-30 minutes or until chicken juices run clear. Remove chicken, but reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in bullion cubes, salsa, diced tomatoes, tomato soup, chili powder, cumin, corn, chili beans, sour cream, shredded chicken, and 3 1/2 cups of the reserved water. Simmer 30 minutes. Taste and add extra seasonings, if needed.
Garnish with cilantro, cheese, avocado, crushed tortilla chips, or whatever you like!