Description
A hearty, zesty Spicy Jalapeño Chicken Soup made with tender shredded chicken, jalapeños, tomatoes, and warming spices – comforting yet exciting with every spoonful.
Ingredients
2 tablespoons olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
2–3 jalapeños, seeded and minced (adjust to your heat preference)
1 (14.5 ounce) can diced tomatoes, undrained
6 cups chicken broth, low sodium
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and black pepper to taste
2 cups cooked shredded chicken (rotisserie chicken works great)
Optional toppings:
Fresh cilantro, chopped
Avocado, diced
Sour cream or plain Greek yogurt
Lime wedges
Crushed tortilla chips
Instructions
1. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Stir in minced garlic and jalapeños. Cook for another 2-3 minutes until fragrant.
3. Add diced tomatoes, chicken broth, cumin, and oregano. Stir, bring to a boil, then reduce to low and simmer 15-20 minutes.
4. Stir in shredded chicken and simmer another 5-10 minutes until heated through.
5. Season with salt and pepper to taste. Adjust spice with more jalapeño or a pinch of cayenne if desired.
6. Ladle soup into bowls and garnish with toppings of choice.
Notes
For a creamier texture, blend part of the soup before adding chicken.
Remove jalapeño seeds and membranes for a milder flavor.
Add smoked paprika for extra depth.
Customize with beans, corn, or bell peppers for variety.
Stir in cheese at the end for a decadent finish.
Swap chicken for chickpeas or tofu and use vegetable broth for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: chicken soup, jalapeño soup, spicy chicken soup, tex-mex soup, hearty soup recipe