Spicy Chicken Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6
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Calories
314 kcal
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Course
Main Course
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Cuisine
American
Spicy Chicken Soup
Description
Spicy Chicken Soup begins by simmering chicken breast in water with salt, pepper, garlic powder, dried parsley, and onion powder to create a flavorful broth. Once cooked, the chicken is shredded and returned to the pot along with sautéed onions and garlic. Salsa, diced tomatoes with their juice, tomato sauce, sugar, chili powder, cumin, corn, and chili beans are added and simmered to combine the flavors. A splash of sour cream stirred in at the end adds mild creaminess and smooths the spicy notes.
The soup’s flavor profile balances tomato acidity with gentle spicy and earthy notes from chili powder and cumin. The texture includes tender chicken pieces, soft vegetables, and creamy sour cream. Garnishes like shredded cheese, cilantro, avocado, or crushed tortilla chips can be added for additional texture and flavor contrast.
Slow cooker and Instant Pot methods are provided for convenience, allowing the soup to cook with minimal active time. For the slow cooker, ingredients except sour cream cook until the chicken is done, then shredded chicken and sour cream are added. The Instant Pot uses sauté and pressure cooking settings for speed. The cook time and seasoning adjustments ensure the chicken is tender and soup is well-seasoned.
Ingredients
- 4 cups water
- 1 pound chicken breast boneless skinless
- 1/2 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 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, for soup garnish
- cheese
- avocado
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!
Notes
- The soup can be prepared in a slow cooker by cooking ingredients except sour cream on low for 4-5 hours before shredding chicken and adding sour cream.
- In an Instant Pot, sauté onion and garlic, pressure cook with other ingredients except sour cream, beans, and corn, then add these and sour cream after pressure cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 39mg | 13% |
| Sodium | 1567mg | 65% |
| Potassium | 1069mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 1520IU | 30% |
| Vitamin C | 15.9mg | 18% |
| Calcium | 124mg | 12% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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