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


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.



  • 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


  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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