spicy chicken soup

Spicy black bean and chicken soup with tomatoes, chiles, peppers and spices is delicious served with cool avocado and a touch of sour cream. Top it with cilantro for freshness and your taste buds will want to do a mariachi dance.

Crock Pot Picante Chicken and Black Bean Soup

15 oz cans black beans, rinsed and drained

chicken broth

10 oz cans Rotel tomatoes with green chilies

red bell pepper (minced)

green chiles

tbsp cumin

tsp ancho chile powder

garlic powder

onion powder

oregano

chicken breast

cilantro (divided)

scallions

limes (for serving)

haas avocado (sliced)

sour cream (for serving (optional))

Take one can of beans and place in the blender along with 2 cups of the chicken broth; puree then add to your slow cooker.

Add the remainder of the beans and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 1/4 cup of the cilantro.

Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.

After it's done, remove chicken and shred with 2 forks.

Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.

Serve hot with lime wedges, avocados, and sour cream if desired. Makes about 10 1/2 cups.

The Most Epic Thai Chicken Noodle Soup you'll ever make! Each bite of this Chicken Noodle Soup is full of thai flavor from the red curry paste, loaded with chicken, veggies and rice noodles. The perfect dinner recipe ready in only 30 minutes! 

Thai Chicken Noodle Soup

1.5 lbs. boneless skinless chicken breast,

coconut oil

red onion, thinly sliced

garlic cloves,

ginger

red curry paste

carrots, sliced

snow peas

red pepper, julienned

brown rice noodles

coconut milk (in a can)

lime juice

cilantro

Optional: top with sliced avocado and sliced green onions

Heat a large dutch oven or soup pot to medium high heat.

Add in coconut oil. Once melted add red onions, saute until translucent, about 3-4 minutes. Next add in the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time.

Add in the red curry paste, stir the paste into the aromatics (onion, garlic and ginger) until it thickens, about 2-3 minutes.

Next, add in the chicken broth. Bring to a boil and reduce to simmer. Add in the shredded chicken.

In the meantime bring a medium pot filled with water to a boil. Add brown rice noodles to the pot and cook for 4 minutes. (or whatever your directions say) Remove from pot, drain water and cool the noodles with cold water to stop the cooking process.

Add noodles, carrots, red pepper and snow peas to the chicken broth pot.

Scoop about a cup of the broth out of the pot and add it to a blender or food processor, along with a can of coconut milk. Blend until the mixture looks creamy and the broth and milk no longer separate.

Add the coconut milk mixture back to the soup pot. Stir and simmer for 5 minutes.

Right before you&#8217;re about to serve it. Finish the soup with fresh lime juice and fresh cilantro. Stir and serve!

I thought this was really good. I did have to add more spice to it only because we felt it needed a little something more. It is not a recipe that is only 5 minutes to prep and 30 minutes to cook. I am not sure where that came from . We will make it again!! I also used Pho noodles only because I was not sure what the other noodles looked like.

This recipe was absolutely delicious and easy! Thanks for sharing!

We made this for lunch today and it was wonderful. It’s Christmas Day and we’ve been indulging in too many treats.  I wanted a new, healthy recipe to use leftover baked chicken and stock I had on hand and needed to add some veggies to our bowls! I didn’t have cilantro and I know it will be better tomorrow when I can add that, but even without it, it was amazing. Thanks for sharing your recipe.

This was pretty darn good! I mean, I ate three bowls in one sitting if that tells you anything. I did simmer the soup for about 9 mins after adding the vegetables to make sure the carrots were cooked well. I also added red chili pepper flakes and more curry powder at the end because I LOVE the taste of curry and I felt like it was lacking some flavor. However, overall I thought it was delicious and I will be saving and making again!

Hello Krista, Made a chicken stock out of leftover bones with a load of Thai ingredients to replace the standard stock veg (lemongrass, chillies, bok choi, etc) and then made this recipe. Absolutely fantastic!

So delicious! I used garlic chili sauce instead of curry paste because that’s what I had on hand. Also some bok choy! I’m planning to make again tonight (3rd time). :)

Hi! Great soup but mine turned out too spicy. Should I add another can of coconut milk to tone it down? Also, have you tried freezing it?

https://www.youtube.com/watch?v=EAZ3_go_46Y

The Most Epic Thai Chicken Noodle Soup you'll ever make! Each bite of this Chicken Noodle Soup is full of thai flavor from the red curry paste, loaded with chicken, veggies and rice noodles. The perfect dinner recipe ready in only 30 minutes!

The BEST Thai Chicken Noodle Soup

This Tex-Mex inspired Spicy Chicken Soup is bursting with rich, deep flavor from the spices added. It&#039;s hearty, and deliciously comforting.

Spicy Chicken Soup

water

chicken breasts

salt

black pepper

parsley flakes

olive oil

onion (, chopped)

garlic (, minced)

chicken bouillon paste ((or 3 bullion cubes))

salsa (, your favorite kind)

can diced tomatoes (, undrained)

tomato sauce

granulated sugar

Tablespoons chili powder

cumin

corn ((or frozen), drained)

chili beans

sour cream

Cilantro, shredded cheese, and avocado for soup garnish

Cook chicken in broth.

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon. 

Bring to a boil, then reduce heat and simmer for 20-30 minutes or until chicken is cooked through. Remove chicken to a plate and shred. Reserve 3 1/2 cups of chicken broth water.

Saute onion.

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.&nbsp;

Add remining ingredient

Stir in salsa, diced tomatoes, tomato sauce, sugar, chili powder, cumin, corn, chili beans, shredded chicken, and 3 1/2 cups of the reserved water. Simmer 30 minutes. 

Stir in sour cream. Taste and add extra salt, or additional seasonings, if needed.

Garnish with cilantro, cheese, avocado, crushed tortilla chips, or whatever you like!

https://content.jwplatform.com/videos/HpGSMx5x.mp4

Spicy chicken soup.mp4

Carrabba's Spicy Sicilian Chicken Soup (Aka: Mama Mandola's Chicken Soup)

celery

carrots

onion

red bell pepper ((diced))

garlic

potato

tomatoes ((14.5 ounce))

parsley

red pepper flakes ((omit

ditalini pasta

Heat a large pot over medium heat and add in the olive oil, celery, carrots, onion, bell pepper. Sauté for about 10 minutes until the vegetables just start to soften.

Add in the: chicken breast (I like to cut mine in half to make shredding easier), garlic, potatoes, can of tomatoes, parsley, oregano, red pepper flakes, salt, and pepper, water, and chicken broth. Bring this to a full boil for about a minute then lower to a low simmer for 45 minutes - covered.

After the 45 minutes, pull out the cooked chicken and shred. You can just pull it apart using 2 forks. Add the chicken back to the pot along with your pasta and bring to a full boil again. Cook for the amount of time needed for your pasta. (Ditalini is typically about 10 minutes)

We like to serve our soup with a little extra parsley on top and a few pieces of bread for dipping.

We love to make this super easy focaccia bread to go with this soup!

Love this soup, but a gentle suggestion. The cook time is misleading. 45 minutes (excluding prep) but it has to saute 10, then bring to a boil, then cook 45, then cook 10 min with pasta so it’s really more like 75 min cook time. Just giving an fyi to busy moms!

Subbed the potato for zucchini added with the ditalini. Yum!

Great website, thanks for the great recipes... I'll use them again in the future ;-) THANK YOU !!! Greetings from Germany

This was absolutely amazing, my family and friends have been asking me to make over and over.

Such a fantastic recipe.  It tastes just like the restaurant version, but with more ingredients.  Sooo good! We like it spicy so I used 3/4 tsp of red crushed pepper, a couple more cloves of garlic too,  it was perfect for us.  THANK YOU!!

Do you cook the chicken before adding to the pot or do you add it raw and let it boil to cook?

Although this version looks delicious and I will definitely try it when I’m in the mood for pasta. I ate at this restaurant a week ago this soup had no pasta in it it had chopped cabbage and white cannoli beans but everything else looks the same in the recipe probably delicious either way

I just had the Sicilian Chicken soup at Carrabba’s this week, so it was still fresh in my memory. This is an excellent recipe, and tasted the same. I was tired of my traditional chicken noodle, and love all the herbs and some heat in this from the red pepper.

This is a great-looking copycat, and I bet it is delicious! I love how hearty and comforting it looks.

You can't beat a homemade spicy soup that is packed with full of flavours and textures. Perfect for  cold nights.

Crock Pot Jamaican Jerk Chicken Soup has all your favorite Jamaican Jerk Chicken flavors served up in a nice big bowl of soup. It is nice and spicy with the bold flavors of the Caribbean from a Jamaican Jerk seasoning blend.

Crock Pot Jamaican Jerk Chicken Soup

chicken

Jamaican Jerk Seasoning

long grain white rice (rinsed well)

black beans (rinsed well)

Toss

Toss the chicken strips with 3 tablespoons Jamaican Jerk seasoning and set aside.

Saute

Heat the olive oil in the new Crock-Pot 6-Quart 5-in-1 Multi-Cooker set on the browning setting or a skillet on the stove.

Add the seasoned chicken to the multi-cooker or skillet. Brown for about 3 minutes, tossing occasionally.

Add the onion and bell pepper to the multi cooker or skillet. Toss for about 3 minutes.

Slow Cook

If using the new Crock-Pot 6-Quart 5-in-1 Multi-Cooker switch the setting to slow cooker and set the time to 3 hours.

If using a skillet turn your crock pot slow cooker to low and carefully transfer the contents of the skillet to the slow cooker.

Proceed with slow cooker directions below

Add the minced garlic, cumin, pepper, salt, and 1 teaspoon of jerk seasoning to the slow cooker.

Combine

Stir to combine. Add the chicken broth , cover and cook for three hours on low.

After 3 hours increase the heat to high and add the black beans and rice to the slow cooker.

Cook an additional hour or until the rice is tender.

I have over 30 years of experience in the Hospitality  Industry, from privately-owned restaurants, large&hellip;

Mama Mandola's Sicilian Chicken Soup

4.5 LB whole chicken, giblets removed and rinsed well

(3) Idaho potatoes, peeled and ¼” dice

LB ditalini pasta (Barilla pref.)

(3) carrots, peeled and ¼” dice

celery, ¼” dice

green pepper, ¼” dice

tomatoes

Italian parsley, chopped

yellow onion, finely chopped

garlic cloves, finely minced

TBL EVOO

TBL Kosher salt

A classic Korean spicy chicken soup made with tender shredded chicken, leeks, and chili oil in a rich, flavorful broth. Light yet deeply satisfying, this homemade dakgaejang is perfect for when you crave warmth and hearty Korean flavors.

Dakgaejang (Spicy Korean Chicken Soup)

2.5-3 lb (1.1–1.4 kg) whole chicken

Korean

Asian leek (sliced, see note below)

sea kelp (dashima)

(2.8–3 liters) water

tbsp (30 ml) oil

tbsp (15 ml) sesame oil

Korean chili flakes (gochugaru)

(about 9 g) garlic (finely minced)

oz (280 g) mung bean sprouts

(about 80 g) Asian leek, sliced (or a bunch green onion)

oz (140 g) oyster mushrooms (or other mushrooms)

1/2-1 tbsp (8–15 g) Korean chili paste (gochujang)

tbsp (30 ml) Korean soup soy sauce (gukganjang)

tbsp (15 ml) Korean tuna sauce (optional)

(about 30 g) Asian chives, sliced (optional (See note below))

salt and pepper

To make the chicken stock: Add all the stock ingredients in a stock pot and pour water. Bring to a gentle boil, then simmer for 45 minutes over low heat. Transfer the chicken on the side, discard the vegetables and reserve the stock. Shred chicken and set aside.

To make the chili oil: Heat oils in a large soup pot over low flame, add the chili flakes and garlic. Cook until oil turns red and fragrant, stirring constantly; about 1 minute. Be careful not to burn the chili flakes.

To make the soup, Add the leeks and mung bean sprouts to chili oil in a pot, stir-fry for 2-3 minutes until softened. Add the mushrooms and toss. Pour the reserved stock.

Add the chili paste and mix everything well. Bring the soup to boil over medium heat and cook until the vegetables are soft and tender.

Add the shredded chicken and heat through. Season the soup with Korean soup soy sauce and the tuna sauce (if using). Add the Asian chives (if using) and stir well. Add more sauces, and salt &amp; pepper according to your taste. Serve hot with rice and kimchi on the side.

My husband was stationed in Korea and this recipe takes us back there.  I make it for us a few times a month.  I do add a jar of spicy kimchi to it and that gives it another layer of deliciousness. Thank you so much, it is such a treat.

Top 7 spicy chicken soup recipes from across the web

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Crock Pot Picante Chicken and Black...

Thai Chicken Noodle Soup

Spicy Chicken Soup

Carrabba's Spicy Sicilian Chicken S...

Crock Pot Jamaican Jerk Chicken Sou...

Mama Mandola's Sicilian Chicken Sou...

Dakgaejang (Spicy Korean Chicken So...

Top 7 spicy chicken soup recipes from across the web

The most viewed spicy chicken soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crock Pot Picante Chicken and Black...

Thai Chicken Noodle Soup

Spicy Chicken Soup

Carrabba's Spicy Sicilian Chicken S...

Crock Pot Jamaican Jerk Chicken Sou...

Mama Mandola's Sicilian Chicken Sou...

Dakgaejang (Spicy Korean Chicken So...

The most viewed spicy chicken soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine