This spicy chicken soup is not for the faint of heart. Loaded with fresh peppers, warming spices, and tender chicken, it's the soup that clears your sinuses and warms you from the inside out. Heat lovers, this one's for you.
The heat comes from multiple sources - fresh jalapeños, serrano peppers, cayenne, and chili powder. But there's depth here too, with cumin and garlic rounding out the flavor. A squeeze of lime and fresh cilantro at the end brighten everything up.
Controlling the Heat
- Seeds and membranes - Where the heat lives
- Remove for milder - Seed the peppers
- More heat - Add habanero or ghost pepper
- Build slowly - Start with less, add more
Hot Pepper Guide
- Jalapeño: 2,500-8,000 Scoville
- Serrano: 10,000-25,000 Scoville
- Habanero: 100,000-350,000 Scoville
- Cayenne: 30,000-50,000 Scoville
Cooling the Burn
- Dairy (sour cream, cheese) helps
- Avocado slices
- Bread or rice
- Water doesn't help!
Spicy Chicken Soup
Bold fiery soup with tender chicken and warming spices.
Nutrition per serving
265Calories
28gProtein
16gCarbs
10gFat
3gFiber
5gSugar
Ingredients
Instructions
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Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion, jalapeños, and serranos. Cook 5 minutes. Add garlic, chili powder, cayenne, and cumin. Cook 1-2 minutes until fragrant.
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Build the soup. Add broth, tomatoes, and chicken thighs. Bring to a simmer. Cook 25 minutes until chicken is cooked through.
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Shred chicken. Remove chicken and shred with two forks. Return to pot. Simmer 5 more minutes.
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Serve. Season with salt and pepper. Ladle into bowls. Garnish with fresh cilantro and serve with lime wedges.
Recipe Notes
- Less spicy: Use only jalapeños, remove seeds and membranes.
- More spicy: Add diced habanero or hot sauce to taste.
- Cool down: Serve with sour cream and avocado.
- Storage: Refrigerate 5 days. Heat intensifies over time.
