spicy chicken soup

★★★★☆ 13
By Kathy McGeorge
from Coeburn, VA

Blue Ribbon Recipe

This soup is one of the best soups I have ever eaten. There, I said it. In fact, everyone in my family loves this recipe. My 8-year-old grandson liked it so much the first he had it that he asked to take it for lunch the next day! The spice in it is just perfect - not too hot.

— The Test Kitchen @kitchencrew
★★★★☆ 13
method Stove Top

Ingredients For spicy chicken soup

  • 4
    chicken breast halves, skinless and boneless
  • 1 tsp
    coriander
  • 1 tsp
    cumin, ground
  • 4
    jalapeno peppers, seeded, finely chopped
  • 1 can
    tomatoes, 28 ounces, with liquid, cut up
  • 2 1/2 qt
    chicken stock
  • 4
    garlic cloves, chopped
  • 2 c
    carrots, chopped
  • 1 c
    celery, chopped
  • 2 c
    onion, diced
  • salt and pepper to taste
  • olive oil, extra virgin
  • 1/2 c
    cilantro, fresh and chopped

How To Make spicy chicken soup

  • 1
    Place chicken breasts on sheet pan. Rub with olive oil, sprinkle with salt and pepper and roast for 45 minutes.
  • 2
    When chicken is cool enough to handle shred and set aside.
  • 3
    Heat 3 tablespoons of olive oil in a dutch oven. Add onions, celery and carrots and cook over medium heat until the onions start to brown.
  • 4
    Add garlic, chicken stock and tomatoes, jalapenos, cumin, coriander and cilantro. Let soup simmer for about 30 minutes. Add the shredded chicken and season to taste.
  • 5
    Garnish with slices of avocado, sour cream and grated cheddar cheese.
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