This Spicy Chicken Soup is satisfying, with a perfect balance of warmth and flavor. It cooks in one pot in about 1 hour, with simple ingredients you probably have on hand.
⭐Spicy Chicken Soup: A Quick Look
- What it is: A quick, hearty chicken soup with jalapeno, cayenne, and vegetables in a flavorful broth, perfect for lovers of spicy chicken recipes.
- Taste & Texture: Bold and savory, with tender chicken and chunky vegetables.
- Heat Level: Medium heat from jalapeno and cayenne pepper
- How To Make: Sauté veggies, simmer with broth, spices, and chicken, shred, then finish with corn and cilantro.
- Recipe's Top Highlights: One-pot comfort meal, pantry-friendly ingredients, quick weeknight spicy soup
⭐ Why I Love This Recipe
I love spicy chicken soup on a cold winter day. It warms me from the inside out, and the jalapeno heat adds a flavorful kick.
This soup keeps the veggies simple, so the chicken and the heat shine. Carrots, red bell pepper, and corn add a little natural sweetness. That sweetness balances the jalapeno, cayenne, and tomatoes.
It's just as cozy as my cilantro chicken soup, only with more kick. And like that one, you can make it as mild or as spicy as you like. So next time you crave spicy chicken, grab a spoon instead of a fork!
Plus, it's freezer-friendly. Make a big batch, freeze it, and reheat whenever you need a quick meal. To save time, use rotisserie chicken or leftover Cajun chicken breast.
Spicy Chicken Soup Ingredients
- Chicken Breast: I've used skinless chicken breasts. Feel free to substitute leftover rotisserie chicken.
- Chicken broth: You can choose either store-bought or homemade.
- Olive Oil: Good to replace with vegetable or canola oil.
- Onion and garlic provide a depth of flavor. Leeks and shallots are equivalent alternatives in this soup. Freshly minced are always the best.
- Jalapeno Pepper: For a milder soup, remove the seeds and white membrane inside the jalapeno.
- Cayenne Pepper: Adjust the quantity or substitute with paprika to match your heat tolerance.
- Veggies: Red bell pepper, carrots, celery, and corn kernels have a rich sweetness that counterbalances the soup's spiciness.
- Diced Tomatoes: I have used canned diced tomatoes; fresh tomatoes are perfect additions, too.
- Ground cumin: An optional ingredient.
- Fresh Cilantro: You can skip it or substitute parsley.
How To Make Spicy Chicken Soup?
- Step 1. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Brown the chicken breasts on both sides, then set them aside.
- Step 2. Sauté onion, garlic, jalapeno, red bell pepper, carrots, and celery in the same pot until soft.
- Step 3. Stir in chicken broth, diced tomatoes, cayenne pepper, cumin, and salt, and bring to a boil. Add the chicken breasts back in, reduce the heat, and simmer for 20 minutes, until the chicken reaches 165°F inside.
- Step 4. Shred the chicken, return it to the pot, add corn, and let the soup simmer for 5 minutes. Serve hot, garnished with fresh cilantro.
♨️How To Make It Milder or Spicier
This spicy chicken soup has a pleasant heat; it does not taste fiery hot. The jalapeno and cayenne bring the heat, and cumin adds a warm, earthy flavor. However, carrots, corn kernels, and shredded chicken balance the heat.
You can also adjust the heat by varying the amounts of jalapeno and cayenne pepper. For a milder soup, remove jalapeno seeds and reduce the cayenne pepper.
Add extra jalapenos or a pinch of cayenne pepper for the intense heat.
Storage & Reheating
Store the spicy chicken soup in an airtight container for 3-4 days, or freeze in freezer-safe containers for up to 3 months.
Warm over the stovetop on medium heat or microwave in 1-minute intervals to reheat. Adjust the consistency with chicken broth or water.
Recipe Tips & Tricks
- Slow cooker: Great for a hands-off day. See the FAQ below for the times.
- Customize the heat: To adjust the heat level in this recipe, adjust the amount of cayenne pepper and paprika.
- Garnish: Serve this spicy chicken soup with freshly chopped cilantro, green onions, and tortilla chips for added texture and freshness.
Variations
- Extra spicy: Add more cayenne pepper (check this chicken paprikash soup), or swap it for habanero or serrano peppers for different flavors.
- Creamy Spicy Chicken Soup: For a rich, creamy texture, stir in a cup of coconut milk or heavy cream just before finishing cooking.
- Heartier soup: Stir in a can of black beans, kidney beans, or chickpeas. Drain and rinse them first.
- Mexican-Inspired: Stir in lime juice and garnish with avocado slices, lime wedges, and tortilla strips.
Frequently Asked Questions
Pair this spicy chicken soup with a crisp salad, flavorful bread (such as jalapeno garlic bread), or crunchy chips and crackers for a delicious side.
Yes. Add everything except the corn and cilantro to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until the chicken reaches 165°F. Shred the chicken, stir it back in with the corn, and let it heat through. Top with cilantro.
Yes. Stir in 1 cup of heavy cream or coconut milk with the corn, and let it simmer gently for the last 5 minutes. Don't let it boil hard. Heavy cream also cools the heat a little. Coconut milk keeps the soup dairy-free.
Made this spicy chicken soup? Leave a star rating in the recipe card below, and tell me how spicy you made it!
📖 Recipe
Spicy Chicken Soup
Ingredients
- 2 chicken breast boneless and skinless (about 1 lb)
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 jalapeno pepper seeded and diced
- 1 red bell pepper chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 4 cups chicken broth
- 8 oz diced tomatoes
- 1 teaspoon cayenne pepper or paprika for a milder soup
- ½ teaspoon cumin
- ½ teaspoon Salt or to taste
- 1 cup corn kernels
- 2 tablespoon Fresh cilantro chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium-high heat. Brown the chicken breasts on both sides. Then, take the chicken out of the pot and keep it aside.
- Add onion, garlic, jalapeno, red bell pepper, carrots, and celery to the same pot. And saute until they turn soft.
- Now stir in chicken broth and diced tomatoes. Add the cayenne pepper, cumin, and salt. Stir well until all the ingredients combine.
- Then, bring it to a rolling boil.
- Then, add the chicken breasts(that were kept aside) to the pot.
- Turn the heat to low and simmer for 20 minutes, until the chicken reaches 165°F inside.
- Then, take the chicken breasts out of the pot and shred it using forks.
- After that, add the shredded chicken to the pot.
- Add the corn kernels and let the soup simmer for 5 minutes.
- Serve the spicy chicken soup hot, garnished with fresh cilantro. Enjoy!
Notes
- Remove the seeds and membrane from the jalapeno for a milder version, or reduce the amount of cayenne pepper.
- Refrigerate this soup for 3-4 days and freeze for up to 3 months.
- You can garnish with fresh cilantro, chopped green onions, or a dollop of sour cream.
