Chopt Spicy Chicken Soup Recipe
Summary
This Chopt Spicy Chicken Soup Recipe is a bold, smoky, and flavorful dish made with tender chicken, fire-roasted tomatoes, and warming spices. Perfect for a cozy meal, this easy-to-make soup is both healthy and satisfying.
Equipment
- Equipment:
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
Ingredients
- Ingredients
- Main Ingredients:
- 2 cups shredded cooked chicken rotisserie or boiled
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 jalapeño finely chopped (optional for spice)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 can 14.5 oz fire-roasted tomatoes
- 4 cups chicken broth low-sodium preferred
- 1 cup black beans drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 tablespoon lime juice
- ¼ cup fresh cilantro chopped
Instructions
- Instructions
- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat. Add onions, garlic, and jalapeño, sautéing until soft and fragrant (about 3 minutes).
- Add Spices:
- Stir in smoked paprika, cumin, chili powder, salt, and black pepper, and cook for another minute to release their flavors.
- Build the Base:
- Pour in fire-roasted tomatoes and chicken broth, stirring well. Bring the soup to a gentle simmer over medium heat.
- Add Proteins & Veggies:
- Stir in shredded chicken, black beans, and corn, and let the soup simmer for 15–20 minutes to enhance the flavors.
- Final Touches:
- Add lime juice and fresh cilantro, stirring well. Adjust seasoning if needed.
Notes
Recipe Notes
Spice Level: Adjust the spice by adding more or less chili powder or jalapeño.
Make It Creamy: Add a splash of coconut milk for a richer texture.
Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Spice Level: Adjust the spice by adding more or less chili powder or jalapeño.
Make It Creamy: Add a splash of coconut milk for a richer texture.
Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.