Spicy Chicken Soup
This quick and flavorful Spicy Chicken Soup features tender chicken, corn, beans, and a blend of spices for a weeknight-friendly meal.
Ingredients
Soup
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 jalapeño, seeded and diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.25 tsp cayenne pepper
- 6 cups chicken broth
- 14.5 oz diced tomatoes, undrained
- 1 lb boneless skinless chicken breasts, diced
- 1 cup frozen corn kernels
- 15 oz black beans, drained and rinsed
- 1 lime, juiced
- 0.25 cup fresh cilantro, chopped
- salt and pepper, to taste
Toppings (optional)
- tortilla chips
- shredded cheddar cheese
- avocado slices
- sour cream
Instructions
Soup
- Heat olive oil in a large pot over medium heat until shimmering.
- Add onion, jalapeño, and garlic; sauté until softened, about 3 minutes.
- Stir in cumin, chili powder, smoked paprika, and cayenne; cook until fragrant, about 1 minute.
- Pour in chicken broth and diced tomatoes; bring to a simmer.
- Add diced chicken; reduce heat and simmer until cooked through, about 15 minutes.
- Stir in corn and black beans; cook 5 minutes more.
- Season with salt and pepper, remove from heat, then stir in lime juice and cilantro.
To Serve
- Ladle into bowls and top with tortilla chips, cheese, avocado, and sour cream if desired.
Notes
After the first test, I found browning the chicken separately adds a deeper roast flavor.
For milder soup, remove the seeds from the jalapeño or reduce cayenne pepper.
Frozen leftovers thawed overnight retained a smooth texture and great flavor.