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Spicy Chicken Soup
This Tex-Mex inspired Spicy Chicken Soup is bursting with rich, deep flavor from the spices added. It's hearty, and deliciously comforting.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6
Calories: 314 kcal
Course:
Main Course
Cuisine:
American
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!
Cup of Yum
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.
Nutrition Information
Calories
314kcal
(16%)
Carbohydrates
40g
(13%)
Protein
17g
(34%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
39mg
(13%)
Sodium
1567mg
(65%)
Potassium
1069mg
(31%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Vitamin A
1520IU
(30%)
Vitamin C
15.9mg
(18%)
Calcium
124mg
(12%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 314
% 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.