There’s nothing quite like a steaming bowl of Spicy Chicken Soup to warm you from the inside out. Packed with tender chicken, bold spices, and a rich, flavorful broth, this soup is comfort food with a kick! Whether you’re battling a cold, craving something cozy, or just love a little heat in your meals, this soup is a must-try. Plus, it’s easy to make and totally customizable. Trust me—this one’s going to be on repeat in your kitchen!
Why You’ll Love This Recipe
Hearty & Comforting: Perfect for chilly nights or when you need a little pick-me-up.
Packed with Flavor: A blend of spices, aromatics, and broth creates a deeply satisfying taste.
Spicy & Bold: Adjust the heat level to your preference with chili flakes, jalapeños, or hot sauce.
Nutritious & Filling: Loaded with lean protein, veggies, and warming spices to nourish your body.
Easy to Make: One pot, simple steps, and minimal cleanup—what’s not to love?
Ingredients in Spicy Chicken Soup
Every spoonful of this soup is packed with bold, comforting flavors. Here’s what you’ll need:
Chicken: The heart of the soup! Boneless, skinless chicken breasts or thighs work best.
Onion & Garlic: Essential aromatics that lay the foundation of deep, rich flavor.
Carrots & Bell Peppers: Add a touch of natural sweetness and color.
Diced Tomatoes: Brings a tangy depth to the broth.
Chicken Broth: A rich, savory base that enhances all the flavors.
Chili Powder & Cumin: Warm, smoky spices that give the soup its signature kick.
Jalapeños or Chili Flakes: For an extra dose of heat!
Lime Juice: Brightens up the flavors and adds a refreshing contrast.
Fresh Cilantro: The perfect finishing touch for a burst of freshness.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Sauté the Aromatics: In a large pot, heat a drizzle of oil over medium heat. Add the onion, garlic, and jalapeños, cooking until fragrant.
Add the Vegetables: Stir in the carrots and bell peppers, letting them soften slightly.
Brown the Chicken: Push the veggies to the side and add the chicken pieces. Sear them lightly to lock in flavor.
Spice It Up: Sprinkle in the chili powder, cumin, and any extra spices. Stir well to coat everything in that smoky goodness.
Simmer the Soup: Pour in the diced tomatoes and chicken broth. Bring everything to a simmer and let it cook until the chicken is tender and easily shreddable.
Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the pot.
Finishing Touches: Stir in lime juice and fresh cilantro for a burst of brightness. Adjust seasoning to taste.
Serve & Enjoy: Ladle into bowls and enjoy piping hot! Add extra toppings if desired.
How to Serve Spicy Chicken Soup
- With Tortilla Chips: For a bit of crunch, serve with crispy tortilla strips or chips.
- Topped with Avocado: Adds creaminess and balances the heat.
- With a Side of Rice: Serve over rice for a heartier meal.
- Dollop of Sour Cream or Yogurt: A cooling contrast to the spice.
- Extra Lime Wedges: A squeeze of fresh lime takes it to the next level!
Additional Tips
Adjust the Spice Level: Love it extra spicy? Add more chili flakes or a dash of hot sauce. Prefer it milder? Reduce the jalapeños and chili powder.
Make It Ahead: This soup tastes even better the next day! Make a big batch and enjoy leftovers.
Storage Tips: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezer-Friendly: Freeze in portion-sized containers for easy meal prep.
Protein Swap: Try using shredded rotisserie chicken for an even quicker version!
FAQ
Q1: Can I use chicken thighs instead of breasts?
A1: Yes! Chicken thighs add extra juiciness and flavor.
Q2: How can I make this soup dairy-free?
A2: This recipe is naturally dairy-free, but avoid adding cheese or sour cream toppings.
Q3: Can I make it in a slow cooker?
A3: Absolutely! Just add all the ingredients and cook on low for 6–8 hours or high for 3–4 hours.
Q4: What’s the best way to reheat leftovers?
A4: Reheat in a pot over medium heat or in the microwave in 1-minute intervals.
Q5: Can I add beans or corn?
A5: Yes! Black beans or corn are great additions for extra texture.
Q6: How do I make this soup even spicier?
A6: Add extra chili flakes, a chopped habanero, or a few dashes of hot sauce.
Q7: Can I make this soup vegetarian?
A7: Swap the chicken for chickpeas or tofu and use vegetable broth.
Q8: Does this soup work for meal prep?
A8: Yes! It stores and reheats beautifully, making it perfect for weekly meal planning.
Q9: Can I use frozen chicken?
A9: If using frozen chicken, let it thaw first or extend the cooking time.
Q10: What other toppings work well?
A10: Crushed tortilla chips, shredded cheese, diced tomatoes, or a drizzle of hot sauce are all great choices!
Final Thoughts
This Spicy Chicken Soup is everything you want in a cozy, flavorful dish—warm, nourishing, and packed with bold spices. Whether you love a good kick of heat or just want a comforting meal, this recipe is a must-try. Give it a go and let me know how you spice yours up!
Print
Spicy Chicken Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
This bold and hearty spicy chicken soup is packed with tender shredded chicken, rice noodles, fresh ginger, and jalapeños for a comforting kick. A touch of coconut milk adds creaminess, while lime and herbs balance the spice. Perfect for a cozy meal!
Ingredients
For the Soup:
- 2 tbsp olive oil
- 1 medium shallot, finely chopped
- 2 medium carrots, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper
- 1 tsp freshly grated ginger
- 1 jalapeño, seeded and finely chopped
- 14 oz canned crushed tomatoes
- 4 to 5 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups shredded or diced cooked chicken thighs (or chicken breasts)
- 3 to 4 oz dry rice noodles
For Garnishing:
- Fresh cilantro
- Fresh thyme
- Lime wedges
Instructions
1. Cook the Chicken (If Not Pre-Cooked):
- If using raw chicken, bake, grill, or boil until fully cooked.
- Shred or dice into bite-sized pieces and set aside.
2. Sauté the Vegetables:
- In a Dutch oven or large pot, heat olive oil over medium heat.
- Add shallots, carrots, and garlic, sautéing for 3 minutes.
- Stir in red bell pepper, ginger, and jalapeño, cooking for another 2–3 minutes until softened.
3. Simmer the Soup:
- Pour in crushed tomatoes, chicken broth, and coconut milk.
- Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Add Chicken & Noodles:
- Stir in the shredded chicken and rice noodles.
- Simmer over low heat for a few minutes, stirring frequently, until the noodles are soft.
5. Serve & Garnish:
- Remove from heat and ladle into bowls.
- Garnish with fresh cilantro, thyme, and a squeeze of lime.
Storage & Tips:
- Store in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months (without the noodles for best texture).
- For extra heat, add a pinch of red pepper flakes or extra jalapeño.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 18 g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg