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3 bowls of chicken and pumpkin soup and 3 spoons off to the side with towel and garnish

Spicy Chicken Soup

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 8 -12 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Description

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 rotisserie chicken, beans and vegetables.


Scale

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

  1. In a large stockpot, heat olive oil to medium.
  2. Add onion, celery, carrots and garlic.
  3. Sauté until onions are translucent – about 5 minutes.
  4. Add chicken broth and pumpkin puree – stirring until smooth.
  5. Stir in chicken, chipotle peppers, black beans, corn kernels, cumin, and salt.
  6. Bring to a slow boil.
  7. Reduce heat to medium-low and simmer for ten minutes.
  8. Top with shredded cheese and cilantro before serving.

Keywords: dairy free, healthy, easy, rotisserie chicken, chicken

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