This spicy chicken soup is bursting with flavor. Tender boneless chicken thighs and pinto beans simmer in a bright, zesty broth made with salsa verde and diced green chilis. Serve with creamy avocado slices, fresh cilantro, and a squeeze of lime for a satisfying bowl with a gentle kick.
How spicy is this soup? The heat comes mainly from the salsa verde and the green chilis, giving the broth a noticeable but not overwhelming warmth. It’s flavorful and lively without being so hot that you need milk to cool off. If you like brothy chicken soups with a bit of heat, this one hits the mark.
Why You’ll Love This Spicy Chicken Soup Recipe
- Simple to make. Brown the chicken, sauté the vegetables, add the remaining ingredients, simmer, shred the chicken, and finish. Straightforward, weeknight-friendly steps.
- Full of flavor. Salsa verde, green chilis, cumin, and garlic combine to make a bright, savory broth that complements the tender chicken and beans.
- Makes a big batch. The recipe yields about 8 hearty servings—great for families or meal prep.
- Freezes and reheats well. The soup holds up in the fridge and freezer, making it convenient for lunches and busy nights.
Ingredient Notes
Here’s a quick overview of the main ingredients used in this spicy chicken soup. For exact amounts, see the ingredients list below.
- Chicken: Boneless, skinless chicken thighs are recommended for tenderness and flavor, though chicken breasts can be substituted.
- Seasonings: Kosher salt, black pepper, and ground cumin. Fresh cilantro is optional for serving.
- Vegetables: Yellow onion and garlic give the base depth. Canned diced green chilis add heat and texture.
- Beans: Canned pinto beans are used here; black beans are a good alternative.
- Salsa verde: A mild tomatillo salsa creates the bright, tangy broth. Use a brand or homemade salsa you enjoy.
- Stock: Chicken stock is used, but vegetable stock works if you prefer.
What to Serve With Spicy Chicken Soup
This soup pairs wonderfully with crusty bread or flatbread for dunking. For a cool side, a simple cucumber or green salad provides a refreshing contrast. Grilled cheese or a savory loaf also complement the bright, spicy broth.
Storing and Reheating
- Fridge: Cool completely, then store in an airtight container for up to 5 days.
- Freezer: Freeze in airtight, freezer-safe containers, leaving room for expansion. Portion into single servings if preferred.
- To reheat: Microwave until warmed through or heat gently on the stovetop over medium-low until hot.
Spicy Chicken Soup
Tender chicken and pinto beans simmer in a zesty tomatillo-salsa broth flavored with green chilis and cumin.
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 (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 chopped fresh cilantro, 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 and set aside.
- Sauté the vegetables. Add the diced onion to the same pot and cook until translucent. Add the garlic and sauté until fragrant, about 20 seconds.
- Build the soup. Return the chicken to the pot and add the diced green chilis, pinto beans, salsa verde, chicken stock, and cumin. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
- Shred the chicken. Transfer the chicken to a cutting board, shred it, and return it to the pot.
- Simmer and season. Simmer an additional 10 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Serve. Ladle into bowls and top with chopped cilantro, avocado slices, and lime wedges if desired.
Nutrition
Calories: 280 kcal | Carbohydrates: 25 g | Protein: 25 g | Fat: 9 g (estimates)
Nutritional info is an estimate. Values may vary based on ingredients and serving sizes.
How to Make Spicy Chicken Soup
- Brown the chicken. Heat oil in a large pot and brown seasoned chicken on all sides. Remove and set aside.
- Sauté the veggies. Cook diced onion until soft, then add garlic and cook until fragrant.
- Make it soup. Add green chilis, beans, salsa, stock, and cumin. Simmer 20 minutes.
- Shred the chicken. Remove, shred, and return to the pot. Simmer 10 more minutes.
- Serve. Adjust seasoning, ladle into bowls, and garnish with cilantro, avocado, and lime.
More Easy Soup Recipes
- Tomato Florentine Soup
- Broccoli Cheese Soup
- Zuppa Toscana
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