Don't let the name fool you, this soup isn't overly “spicy,” at least not in the heat-your-mouth-up, Tabasco or hot sauce, kind of way. It simply 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 will be. For mild flavor, add slightly less chili powder and choose a mild salsa. It's a great soup to make in advance as it tastes even better over time, and you can load it with your favorite Mexican-style toppings, like cilantro, avocado, cotija cheese, and jalapeños.
How to make Spicy Chicken Soup:
1. Boil the chicken: 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.
2. Make the soup: 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 ½ cups of the reserved water. Simmer 30 minutes.
3. Garnish: 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!
Make Ahead And Freezing Instructions:
To make ahead: This is a great soup to make the morning of or one day ahead of time. It will stay fresh for 3-4 days in the fridge, depending on the freshness of the ingredients used.
To freeze: Don't add sour cream to the soup and then freeze in a freezer safe container for 2-3 months. Thaw in the refrigerator overnight and reheat in the microwave or on the stovetop.
Consider trying one of these classic soup recipes:
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Recipe
Spicy Chicken Soup
Ingredients
- 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
Instructions
- In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes or until chicken is cooked through. Remove chicken to a plate and shred. Reserve 3 ½ cups of chicken broth water.
- 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 ½ 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!
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe November 2017. Updated October 2020.
This post contains affiliate links.
Hi, I am from Finland and my 3 sons enjoy spicy food. This one recipy I do from time to time and has never failed me sofar👨🍳
Thanks a lot for such a lovely article and a detailed explanation of the spices and chicken soup. It was really helpful for my today’s meal.
The best soup ever very delicious. Thanks for sharing.
My husband and I make this every few weeks we love it so much! So glad you shared
Very easy recipe and very good tasting also.
Very easy recipe and very good tasting also.
Is “chili beans” referring to a can of either pinto or kidney beans? Or do you mean a can of chili with beans?
Hi Erica, The can is actually called “chili beans”. So not, regular beans, and not chili with beans. Looks like this (but there are many different brands) http://amzn.to/2BX9wvf
Hope that helps!
Is there anything I can use instead of the chili beans? Hard to come by here in Azerbaijan!:) By the way, I am so glad I came across this blog. Have made the lasagna and it was delicious! Making the Gyros today.
Hello all the way in Azerbaijan! I’m so happy you liked the lasagna! You could substitute pinto beans for the chili beans and add a little extra seasonings. Hope you enjoy it, and hope you liked the gyros, too!
Looks delicious, and I will try it soon, thanks!
I’m a bit confused by the “4 cups of chicken broth or 2 cubes of bouillon”. Is the broth to be added to the reserved broth after the chicken cooks? Is the soup supposed to have the 4 cups of water and the 4 cups of broth or is optional?
Hi Pam, I’m sorry, that was confusing. I’ve updated the recipe so it should be clearer now. Just use the water that you boil the chicken in at the beginning, and then add 2 or 3 chicken bullion cubes towards the end, as instructed, for flavor. Thanks! Hope you love it!
I have to say, the pictures really sucked me in here. Looks delicious, and I will try it soon, thanks!
A hint of spice will do me good for this holiday. Spoonful Of Comfort