Spicy Chicken Soup
This Mexican-inspired, spicy chicken soup is the perfect healthy soup recipe for fall. It’s made with creamy pumpkin and spicy chipotle peppers, and loaded with hearty chicken, beans and vegetables. And, thanks to a rotisserie chicken, this delicious chicken soup recipe only takes about 30 minutes to make. Makes about 12 servings.
Why I love this spicy chicken soup
The weather is finally starting to cool down, and it’s almost fall. I’m loving the weather change. It’s finally time for cozy clothes – scarves, boots, sweaters. Time for pumpkins, apples, warm drinks and soup.
Pumpkin soup to be exact. But I’m not 100 percent ready for a season change. So this soup gives you a little of both worlds. A summery kick of chipotle peppers and corn mixed with a warm, velvety richness of pumpkin.If you like this recipe, you have to try this vegetable beef barley soup, and this New years black eyed pea soup and this creamy zucchini basil soup.
Searching for more pumpkin recipes? Try this easy vegan pumpkin spice latte, my dairy free pumpkin pie or this pumpkin pecan streusel bread. For something a little more savory, these rosemary pumpkin dinner rolls are a great addition to this spicy chicken soup and a lot of other meals.
Ingredients & substitutions
- Chicken – I used a rotisserie chicken to make the soup this time, but you could use leftover chicken if you have it. I just really wanted soup for dinner and fast – so the rotisserie shortcut did the trick this time.
- Pumpkin – We used a can of pumpkin pureé, it’s a simple way to add creaminess, flavor and thickness to the soup.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
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The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make spicy chicken soup
Sauté the aromatics. Heat olive oil in a large dutch oven over medium heat. Add the garlic, onions, carrots and celery and sauté until the onions become translucent. Stir in the broth and whisk in the pumpkin pureé until it reaches a smooth consistency.
Stir in remaining ingredients. Add the chicken, chipotle peppers, black beans, corn kernels, cumin, and salt and bring to a slow boil. Reduce the heat to medium-low and continue to simmer for another ten minutes. Top with dairy free cheese shreds and fresh, chopped cilantro before serving.
FAQ’s and tips for making spicy chicken soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (chopped (about 1 cup))
- 1 large carrot (chopped (about 1/2 cup))
- 1 large celery stalk (about 1/2 cup)
- 3 garlic cloves (minced)
- 6 cups reduced-sodium chicken broth
- 1 15- ounce can pumpkin puree
- 4 cups shredded chicken
- 2 chipotle peppers in adobo sauce (minced)
- 1 teaspoon adobo sauce (from chipotle pepper can)
- 1 15- ounce can black beans (drained and rinsed)
- 2 cups corn kernels (thawed if frozen)
- 1 tablespoon ground cumin
- 1/2 bunch fresh cilantro (chopped)
Instructions
- In a large stockpot, heat olive oil to medium.
- Add onion, celery, carrots and garlic.
- Sauté until onions are translucent – about 5 minutes.
- Add chicken broth and pumpkin puree – stirring until smooth.
- Stir in chicken, chipotle peppers, black beans, corn kernels, cumin, and salt.
- Bring to a slow boil.
- Reduce heat to medium-low and simmer for ten minutes.
- Top with shredded cheese and cilantro before serving.
Nutrition
Recipe adapted from Budget Bytes.
