Easy Spicy Chicken Soup
A bright, brothy chicken soup with jalapeño heat, tomatoes, corn, and beans. Comforting, quick, and weeknight-friendly.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup chopped yellow onion
- 2 tsp finely chopped jalapeño
- 1 tbsp minced garlic
- 1.5 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.25 tsp crushed red pepper flakes
- 1.25 tsp kosher salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 6 cup low-sodium chicken broth
- 14.5 oz canned diced tomatoes with green chiles undrained
- 1 cup sweet corn kernels frozen or canned, drained if canned
- 1.5 cup black beans drained and rinsed
- 3 cup shredded cooked chicken rotisserie works great
- 2 tbsp fresh lime juice
- 0.25 cup chopped fresh cilantro
Instructions
Preparation Steps
- Warm the olive oil in a large pot over medium heat.
- Soften the onion and jalapeño, stirring, until tender, 3 to 4 minutes.
- Stir in the garlic, chili powder, cumin, smoked paprika, red pepper flakes, salt, and black pepper; cook 30 seconds.
- Pour in the chicken broth and the tomatoes with their juices; bring to a gentle boil, scraping the pot.
- Add the corn and black beans. Reduce heat and simmer 10 minutes.
- Fold in the shredded chicken and simmer until heated through, 5 to 8 minutes.
- Stir in the lime juice and cilantro. Taste and adjust seasoning as needed.
- Ladle into bowls and serve hot.
Notes
For extra zest, add a splash of hot sauce or top with crunchy tortilla strips and avocado. Leftovers keep well refrigerated up to 4 days; add a little broth when reheating if it thickens.
This recipe is an original creation inspired by classic Easy Spicy Chicken Soup flavors. All ingredient ratios and instructions are independently developed.