This spicy chicken soup is deeply comforting and perfect for a cold winter day. It’s rich in flavor, warming, and satisfying — the kind of meal you’ll want to make again and again.
A Note from Teri on Spicy Chicken Soup
This spicy chicken soup is simple, healing, and incredibly satisfying. Crisp tortilla strips add a delightful crunch (optional), but the real star is the homemade spicy chicken stock. While store-bought stocks are convenient, a homemade stock brings a depth of flavor you won’t get otherwise. If you make the stock ahead, it turns this soup from ordinary to extraordinary.
Ingredients and Variations
Make the stock from scratch for the best results. If you already have spicy chicken stock on hand, you can substitute the fresh chicken with rotisserie or cooked chicken breast.
For the Stock
- Water
- Whole chicken (3–4 lb)
- Celery stalks
- Carrots
- Onion (leave the skin on for color)
- Cilantro or parsley
- Dried chiles de arbol
- Guajillo chiles (optional)
- Jalapeño (halved, seeds removed)
- Garlic (whole head, top trimmed)
- Small apple
- Kosher salt
- Coriander (ground)
- Whole peppercorns
- Bay leaves
For the Soup
- Butter
- Carrots, sliced into coins
- Cabbage, sliced
- Tomato paste
- Dried oregano
- Chipotle in adobo, finely chopped
- Spicy chicken stock
- Kosher salt
- Shredded chicken (from the stock) or cooked chicken
- Garnish: sliced avocado, cilantro or parsley, green onions, lime wedges, tortilla strips (optional)
How to Make Spicy Chicken Soup
Step 1: Make the Stock
Add the stock ingredients to a large stockpot. Bring to a boil over high heat, then reduce to low and simmer for about 1 hour. Remove the chicken and set aside. Discard the cooked vegetables and strain the broth into a bowl or container. Cool, refrigerate, or freeze the stock until you’re ready to use it.
Tip: The stock can be made ahead and stored in the refrigerator for a few days or frozen for longer storage.
Step 2: Pull the Chicken and Cook the Vegetables
Remove the meat from the thighs and breasts and shred it. For this soup, breast meat works well, but you can use any cooked chicken you have. In a large soup pot, melt butter over medium-high heat. Add the cabbage and a pinch of salt and sauté until it begins to wilt. Add the sliced carrots and cook 5–6 more minutes, lowering the heat if the vegetables begin to brown.
Stir in tomato paste, dried oregano, and the chopped chipotle. Cook for about a minute to caramelize the tomato paste and release the flavors.
Step 3: Assemble the Soup
Pour 1 cup of the spicy chicken stock into the pot and whisk to dissolve and combine the tomato paste and seasonings. Add the remaining stock, taste, and adjust salt as needed. Bring to a boil, then add the shredded chicken and reduce to a simmer for 2 minutes to let the flavors meld.
Ladle into bowls and top with sliced avocado, chopped cilantro or parsley, sliced green onions, a squeeze of lime, and tortilla strips if desired.
Optional: Make Tortilla Strips
Cut fresh corn tortillas into 1/4-inch strips. In a heavy skillet, heat 1/2 to 1 cup of a high-heat oil until shimmering (about 350°F). Fry a small batch of tortilla strips at a time until crisp and golden, 1–2 minutes. Drain on paper towels and season lightly with salt. Repeat until all strips are crisp.
Note: Use a shallow frying technique and fry in small batches for best results. Test the oil temperature between batches and adjust heat as needed.
How To Freeze Chicken Stock
Freeze stock in tempered, wide-mouth mason jars for convenience. Leave jars about 1/4 empty (fill to 3/4) to allow for expansion, and let the stock cool completely before sealing. When freezing, avoid letting jars touch to reduce the risk of cracking.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop until warmed through.
Try These Other Soup Recipes
- Potato Soup with Chicken
- Feel Good Chicken and Rice Soup
- Easy and Healthy Italian Wedding Soup
- Creamy Broccolini Green Curry Soup
If you try this Spicy Chicken Soup, leave a review to share how it turned out. It’s a flexible, flavorful recipe that’s ideal for meal prep and cold-weather comfort.
Spicy Chicken Soup
- Author: Teri Turner
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Diet: Gluten Free
Ingredients
For the Spicy Chicken Stock:
- 6 quarts water
- 3 to 4-pound whole chicken
- 3 celery stalks, halved
- 2 carrots, trimmed and halved
- 1 onion, quartered
- 1 bunch cilantro or parsley
- 7 dried chiles de arbol
- 3 dried guajillo chiles (optional)
- 1 jalapeño, halved, seeds removed
- 1 head garlic, top trimmed
- 1 small apple
- Kosher salt, to taste
- 1 teaspoon coriander
- 1 teaspoon whole peppercorns
- 3 bay leaves
For the Soup:
- 1 tablespoon butter
- 2 medium carrots, cut into coins
- 3 cups sliced cabbage
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 1 tablespoon chipotle in adobo, finely chopped
- 2 1/2 quarts spicy chicken stock
- 2 teaspoons kosher salt (adjust to taste)
- 2 cups shredded chicken
For Garnish:
- Sliced avocado
- Chopped cilantro or parsley
- Sliced green onions
- Lime wedges
- Tortilla strips (optional)
Instructions
For the Spicy Chicken Stock:
- Add all stock ingredients to a large stockpot and bring to a boil over high heat.
- Reduce heat and simmer on low for 1 hour.
- Remove the chicken and set aside. Discard the solids and strain the broth into a container. Cool, refrigerate, or freeze.
- The stock can be made ahead and kept refrigerated for a few days or frozen for later use.
For the Soup:
- Shred the chicken from the cooked bird (breast meat works well). Alternatively use rotisserie or cooked chicken.
- In a large soup pot, melt butter over medium-high heat. Add cabbage and a pinch of salt and sauté until it begins to wilt. Add carrots and cook 5–6 minutes, lowering heat if needed to prevent browning.
- Stir in tomato paste, oregano, and finely chopped chipotle and cook about a minute to caramelize the paste. Add 1 cup of stock and whisk to combine, then add the remaining stock and salt to taste. Bring to a boil.
- Add the shredded chicken, reduce heat to a simmer, and cook 2 minutes to let the flavors blend.
- Serve with sliced avocado, cilantro or parsley, green onions, lime wedges, and tortilla strips if desired.
Notes
Tortilla strips
- 24 fresh corn tortillas
- 1–2 cups neutral high-heat oil (light olive oil or similar)
- Kosher salt
Cut tortillas into 1/4-inch strips. Heat 1/2 to 1 cup oil in a skillet until shimmering (about 350°F). Fry small batches of strips until crisp and golden, 1–2 minutes. Drain on paper towels and season with salt. Repeat until done.
Nutrition
- Calories: 266
- Sugar: 12.8 g
- Sodium: 588.4 mg
- Fat: 5.2 g
- Carbohydrates: 30.4 g
- Protein: 25.9 g
- Cholesterol: 74 mg