This spicy chicken soup bursts with bright, bold flavors. Tender chicken thighs and hearty pinto beans simmer in a tangy broth made with salsa verde and diced green chiles. Finished with creamy avocado and a squeeze of fresh lime, it’s a comforting, lunch-or-dinner staple that’s simple to make and full of personality.
How spicy is this soup? It delivers a pleasant, warming heat from the salsa verde and green chiles without overwhelming the palate. It’s zesty and lively rather than mouth-burning — perfect for anyone who enjoys a bit of kick in a brothy, comforting bowl.
Why You’ll Love This Spicy Chicken Soup Recipe
- Effortless to prepare. Brown the chicken, sauté the aromatics, add the remaining ingredients, simmer, shred the chicken, and finish — all in about an hour from start to finish.
- Rich, layered flavor. Salsa verde and diced green chiles combine with cumin and chicken stock to create a bright, savory broth. Pinto beans add body and texture.
- Feeds a crowd. This recipe yields about eight generous servings — ideal for families or batch cooking.
- Reheats and freezes well. The soup keeps its flavor and texture for lunches or dinners later in the week, and it freezes nicely in single-serving portions.
Ingredient Notes
Below is a quick guide to the main ingredients. Refer to the recipe card further down for precise measurements.
- Chicken: Boneless, skinless chicken thighs give the soup rich flavor and remain tender; chicken breasts can be substituted if preferred.
- Seasonings: Kosher salt, freshly ground black pepper, and ground cumin form the core seasoning. Fresh cilantro is optional for garnish.
- Aromatics & chiles: Yellow onion and garlic build the base. Canned diced green chiles (Hatch-style) add subtle heat and depth.
- Beans: Canned pinto beans are used here for a creamy texture; black beans are a good alternative.
- Salsa verde: A mild tomatillo salsa makes the broth bright and tangy — choose one you like for flavor and heat level.
- Stock: Chicken stock yields the best savory base, though vegetable stock works well for a lighter option.
What To Serve With Spicy Chicken Soup
This soup pairs wonderfully with bread for dipping — a dense loaf, a soft flatbread, or grilled cheese are all excellent choices. For a cool contrast, serve a simple cucumber salad dressed with sour cream or yogurt. Fresh lime wedges and sliced avocado add brightness and creaminess when served at the table.
Storing and Reheating
- Fridge: Let the soup cool to room temperature, then transfer to airtight containers. Store in the refrigerator up to five days.
- Freezer: Cool completely and portion into freezer-safe containers, leaving a little headroom for expansion. Freezing single portions speeds reheating and maintains quality.
- To reheat: Microwave single portions until heated through, or warm on the stove over medium-low heat until steaming. Stir occasionally to ensure even heating.
Spicy Chicken Soup
by Katerina | Easy Weeknight Recipes
Tender chicken and pinto beans simmer in a bright tomatillo-and-chile broth for a satisfying, slightly spicy soup.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 servings
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 chiles (about two 4-oz cans)
- 30 ounces canned pinto beans, rinsed and drained
- 2 cups mild tomatillo salsa (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. Season the chicken with salt and pepper and cook until browned on all sides. Remove the chicken and set aside.
- Sauté the vegetables. Add the diced onion to the same pot and cook until translucent. Stir in the minced garlic and cook until fragrant, about 20 seconds.
- Build the soup. Return the chicken to the pot and add the diced green chiles, pinto beans, salsa verde, chicken stock, and cumin. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Shred the chicken. Transfer the chicken to a cutting board, shred with two forks, then return the shredded meat to the pot.
- Finish simmering. Simmer the soup an additional 10 minutes to meld flavors.
- Season and serve. Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh cilantro, avocado slices, and lime wedges.
Equipment
- Large pot or Dutch oven
Nutrition
Calories: 280 kcal |
Carbohydrates: 25 g |
Protein: 25 g |
Fat: 9 g
Carbohydrates: 25 g |
Protein: 25 g |
Fat: 9 g
Nutrition information is an estimate and can vary based on ingredients and portion sizes. Use your preferred nutrition calculator for exact values.
How to Make Spicy Chicken Soup
- Brown the chicken. Heat oil, season chicken, and brown on all sides. Remove and set aside.
- Sauté the veggies. Cook the onion until soft, then add garlic and cook briefly until aromatic.
- Make it soup. Add chiles, beans, salsa verde, stock, and cumin. Bring to a boil, reduce heat, and simmer for 20 minutes.
- Shred the chicken. Transfer to a board, shred, and return to the pot.
- Simmer. Let the soup simmer another 10 minutes after adding shredded chicken so flavors meld.
- Season. Adjust salt and pepper to taste.
- Serve. Ladle into bowls and garnish with cilantro, avocado, and lime wedges if desired.
More Easy Soup Recipes
- Tomato Florentine Soup
- Broccoli Cheese Soup
- Zuppa Toscana
- Albondigas Soup