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

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