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 this recipe, which I’ve adapted and I’ve made many, many times since. It is now one of my favorite soups, ever! That may be 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 overly “spicy” in the heat-your-mouth-up, tobasco or hot sauce, kind of way. It just has a lot of spices in it. The spice level also really depends on what type of salsa you add to it (mild, medium, or hot) to determine how spicy it is.
The recipe starts by cooking the chicken in a pot of seasoned water. I love this method because the chicken is flavorful and juicy and shreds easily. The shredded chicken is added to the soup, along with the leftover seasoned water it was cooked in, which adds tons of amazing flavor you just wouldn’t get by adding a few cups of plain water.
A can of chili beans and some condensed tomato soup add an added richness and bold flavor. I love this soup topped with a sprinkle of cheese and some fresh avocado slices, to help balance out the flavors and texture. You could also serve it with crushed tortilla chips.
Consider trying one of these classic soup recipes:
This tex-mex inspired Spicy Chicken Soup is bursting with rich, deep flavor. It's hearty, and deliciously comforting. A family favorite.
- 4 cups water
- 1 pound boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 Tablespoon dried parsley flakes
- 3 teaspoons onion powder
- 1 Tablespoon olive oil
- 1/2 onion , chopped
- 2 cloves garlic , minced
- 3 teaspoons chicken bouillon paste (or 3 bullion cubes)
- 8 ounces salsa , your favorite kind
- 14.5 ounce can diced tomatoes , undrained
- 4 ounces tomato sauce
- 1/2 Tablespoon granulated sugar
- 2 Tablespoons chili powder
- 1 teaspoon cumin
- 15 ounce can corn (or frozen), drained
- 16 ounce can chili beans
- 3/4 cup sour cream
- Cilantro, shredded cheese, and avocado for soup garnish
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 is cooked through. 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 salsa, diced tomatoes, tomato sauce, sugar, chili powder, cumin, corn, chili beans, shredded chicken, and 3 1/2 cups of the reserved water. Simmer 30 minutes.
Stir in sour cream. Taste and add extra salt, or additional seasonings, if needed.
- Garnish with cilantro, cheese, avocado, crushed tortilla chips, or whatever you like!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.