Bold & Zesty Spicy Chicken Soup

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Bold & Zesty Spicy Chicken Soup

Warm up your table with this soul-soothing Spicy Chicken Soup—a hearty, flavor-packed meal made with tender chicken thighs, creamy beans, fire-roasted green chilis, and zippy salsa verde. Finished with buttery avocado and a splash of fresh lime juice, it’s the perfect balance of comfort and kick!

Why You’ll Love This Soup

  • Bold Flavor – Layers of smoky cumin, tangy tomatillo salsa, and green chilis create a broth that sings with personality.
  • One-Pot Wonder – Easy to cook, quick to clean! Everything simmers in one pot.
  • Meal Prep Hero – Makes 8 generous servings and stores beautifully.
  • Customizable Heat – Adjust the spice level to suit your taste—mild to fiery!

Ingredients You’ll Need

Protein & Base

  • 1½ tablespoons olive oil
  • 1½ pounds boneless, skinless chicken thighs
  • 6 cups chicken stock (or vegetable broth)

Veggies & Beans

  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 8 ounces diced green chilis (2 cans)
  • 30 ounces canned pinto beans, rinsed and drained

Flavor Builders

  • 2 cups tomatillo salsa (Salsa Verde; we love Late July brand)
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste

Toppings (Optional, but delicious!)

  • ½ cup chopped fresh cilantro
  • Sliced avocado
  • Lime wedges

How to Make Spicy Chicken Soup

1. Brown the Chicken

In a large pot, heat olive oil over medium heat. Add chicken thighs, season with salt and pepper, and sear until golden brown on both sides (about 6–8 minutes total). Remove and set aside.

2. Sauté the Aromatics

In the same pot, add diced onion and cook until soft and translucent, about 3–4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.

3. Build the Broth

Return the chicken to the pot. Add green chilis, beans, tomatillo salsa, chicken stock, and cumin. Stir well to combine.

4. Simmer

Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.

5. Shred and Return

Remove the chicken, shred it with two forks, then stir it back into the pot. Simmer for an additional 10 minutes to let flavors deepen.

6. Taste and Serve

Adjust salt and pepper to your liking. Ladle into bowls and top with avocado slices, fresh cilantro, and a squeeze of lime.

Serving Suggestions

Pair this bold soup with:

  • Spinach Feta No-Yeast Bread – Perfect for dipping.
  • Homemade Flatbread – Warm, soft, and satisfying.
  • Cucumber Salad with Creamy Dressing – A cool, fresh contrast.
  • Oven-Grilled Cheese Sandwiches – A nostalgic combo with a spicy twist!

Storage Tips

  • Fridge – Store in an airtight container for up to 5 days.
  • Freezer – Freeze individual portions in sealed containers for up to 3 months. Leave space for expansion.
  • To Reheat – Microwave in 90-second intervals or gently warm on the stove.

Recipe Notes & Tips

  • Chicken Choice: Thighs are juicy and flavorful, but breasts work too!
  • Chili Control: For a milder soup, use half the amount of green chilis or switch to mild salsa verde.
  • Bean Swap: Black beans or white beans are great substitutes for pinto.

Nutrition (Per Serving)

  • Calories: 280
  • Protein: 25g
  • Carbohydrates: 25g
  • Fiber: 6g
  • Fat: 9g
  • Sodium: 1370mg

Made this recipe? Share your review below or tag us online!

Looking for more cozy dinners? Try our Creamy Chicken Gnocchi Soup or the crowd-favorite Chicken Pot Pie Soup next!

 

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