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This spicy chicken soup is absolutely packed with flavor! Tender chicken thigh meat and pinto beans are cooked in a zesty broth made with salsa verde and green chilis, then served with creamy avocado and a squeeze of fresh lime juice.
For fans of chicken soups, you’ll also love my cream of chicken soup, chicken gnocchi soup, or chicken pot pie soup!
So, how spicy is this soup? Usually, when I call something “spicy,” folks ask: How spicy is spicy? For this soup, by spicy I mean it has a bit of heat from the salsa and chilis. But it’s not burning your mouth and drink a glass of milk spicy. Like slow cooker crack chicken soup but with added heat, you’re sure to love this brothy soup.
Why You’ll Love This Spicy Chicken Soup Recipe
- Easy. Just brown the chicken, saute your veggies, then add everything else to the pot. Simmer for 20 minutes, shred the chicken, and finish the soup. Easy-peasy.
- So flavorful! Tender chicken and hearty beans in a spicy broth seasoned with cumin? Yes please. The salsa verde and green chilis add the perfect amount of kick.
- Makes plenty of servings. This recipe makes 8 big bowls of soup. Plenty for a family or meal prepping for the week.
- Reheats & freezes well. I love making a big batch of this soup and then eating it for lunch throughout the week. This is the kind of meal that makes you feel excited about lunchtime!
Ingredient Notes
Here’s a quick look at what you’ll need to make this spicy chicken soup recipe. Please scroll down to the recipe card for a printable list with ingredient amounts.
- Chicken: I used boneless, skinless chicken thighs. You can also use chicken breasts.
- Seasonings: Kosher salt, black pepper, ground cumin. Fresh cilantro for serving (optional).
- Veggies: Yellow onion, garlic, and canned green chilis. I like to use the 4-oz cans of chilis by Hatch.
- Beans: I used canned pinto beans, but black beans also work.
- Tomatillo salsa: I recommend Late July’s Salsa Verde.
- Chicken stock: Chicken broth or vegetable broth is a great alternative.
What To Serve With Spicy Chicken Soup
I love pairing chicken soup with a slice (or three) of my spinach feta loaf bread! It’s the best for dunking. If you’re into pitas, my homemade flatbread works like a charm. For a cooler, fresh contrast, a creamy cucumber salad really hits the spot. And of course, if you’re keeping things classic, grilled cheese sandwiches are always a win.
Storing and Reheating Extras
- Fridge: Cool the soup to room temperature, then store in an airtight container in the fridge for up to 5 days.
- Freezer: Ladle cooled soup into airtight, freezer-safe containers, leaving at least 1 inch of space to allow the soup to expand as it freezes. I recommend freezing single servings.
- To Reheat: Spoon your desired amount into a microwave-safe bowl and zap until warmed through. This usually takes about 1 minute and 30 seconds, and 2 minutes for single servings. Or, add your soup to an appropriately sized pot and warm on the stove over medium-low heat until it reaches your desired temperature.
Spicy Chicken Soup
Ingredients
- 1½ tablespoons olive oil
- 1½ pounds boneless skinless chicken thighs
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 8 ounces diced green chilis, I used two Hatch 4-oz cans
- 30 ounces canned pinto beans, rinsed and drained
- 2 cups mild tomatillo salsa , I used Late July salsa verde
- 6 cups chicken stock
- 1 teaspoon ground cumin
- salt and pepper, to taste
- ½ cup fresh cilantro chopped, optional
- sliced avocado, for serving, optional
- lime wedges, for serving, optional
Instructions
- Brown the chicken. Heat the olive oil in a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides. Remove the chicken from the pot and set aside.
- Saute the veggies. To the same pot, add the onion and sauté until translucent. Add the garlic and saute for 20 seconds or until fragrant.
- Make it soup. Return the chicken to the pot and stir in the diced green chilis, pinto beans, salsa, chicken stock, and cumin. Bring the soup to a boil and then reduce it to a simmer. Cook on low heat for 20 minutes.
- Shred the chicken. Transfer the chicken to a cutting board and shred it. Return it to the soup.
- Simmer. Allow the soup to simmer for an additional 10 minutes.
- Season. Taste the soup and season with salt and pepper if desired.
- Serve. Ladle the spicy chicken soup into bowls and serve it topped with fresh cilantro, avocado slices, and lime wedges on the side.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Spicy Chicken Soup
- Brown the chicken. Heat the olive oil in a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides. Remove the chicken from the pot and set aside.
- Saute the veggies. To the same pot, add the onion and sauté until translucent. Add the garlic and saute until fragrant.
- Make it soup. Return the chicken to the pot and stir in the diced green chilis, pinto beans, salsa, chicken stock, and cumin. Bring the soup to a boil and then reduce it to a simmer for 20 minutes.
- Shred the chicken. Transfer the chicken to a cutting board and shred it.
- Simmer. Return the chicken to the soup and simmer it for 10 minutes.
- Season. Taste the soup and season with salt and pepper if desired.
- Serve. Ladle into bowls and serve topped with fresh cilantro, if desired.
