Best Spicy Chicken Soup Recipe
This flavorful Spicy Chicken Soup combines tender shredded chicken with chili beans, corn, and aromatic Mexican spices in a comforting tomato-based broth. Perfect for meal prep and freezer-friendly, this one-pot soup recipe delivers restaurant-quality flavor with simple pantry ingredients in under an hour.
Servings: 6
Calories: 297kcal
Cost: 9
Recipe Link
Equipment
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 1/2 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 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!
Video
Notes
Slow Cooker Instructions: Sauté onion and garlic in oil, separately. Add 3 1/2 cups water and remaining ingredients, except for sour cream to crock pot and cook on low for 4-5 hours, until chicken is cooked through. Shred chicken and stir in sour cream.
Instant Pot Instructions: Add oil to instant pot on sauté setting. Sauté onion and garlic. Add 3 1/2 cups water and remaining ingredients except for sour cream, chili beans and corn to the instant pot and cook on High Pressure for 8 minutes, with a 10 minute natural release. Shred chicken and stir in beans, corn and sour cream.
Make Ahead Instructions: 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.
Freezing Instructions: 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.
Nutrition
Calories: 297kcal | Carbohydrates: 35g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 1622mg | Potassium: 1139mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1212IU | Vitamin C: 13mg | Calcium: 124mg | Iron: 4mg
