Description
This Crock Pot Spicy Chicken Soup is the perfect comfort food with a kick! Packed with tender chicken, vegetables, and a flavorful spicy broth, this soup is easy to make and perfect for chilly days. The slow-cooker method makes it simple, and the heat from the spices will warm you up from the inside out. It’s hearty, zesty, and satisfying!
Ingredients
Units
Scale
- :
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chilies (mild or hot, depending on your preference)
- 1 cup frozen corn
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- 1 tablespoon lime juice
- Optional toppings: sour cream, shredded cheese, cilantro, jalapeños, tortilla chips
Instructions
- :
- Add ingredients to the Crock Pot: Place the chicken breasts (or thighs), chopped onion, minced garlic, diced tomatoes, black beans, green chilies, frozen corn, chicken broth, cumin, chili powder, smoked paprika, red pepper flakes, black pepper, and salt into the Crock Pot. Stir to combine.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the chicken: Once cooked, remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the Crock Pot and stir everything together.
- Finish with lime juice: Stir in the lime juice to brighten up the flavors.
- Serve: Ladle the soup into bowls and top with your favorite garnishes like sour cream, shredded cheese, fresh cilantro, jalapeños, and/or tortilla chips for added crunch and flavor.
- Enjoy your spicy, comforting soup!
Notes
- :
- You can substitute chicken thighs for breasts for extra flavor and juiciness.
- Adjust the spice level by using more or less red pepper flakes, or opt for a milder variety of green chilies.
- Add extra veggies like bell peppers or zucchini for more texture and flavor.
- If you prefer a creamy soup, stir in some heavy cream or sour cream at the end of cooking.
- This soup can be stored in an airtight container in the fridge for up to 3-4 days, or frozen for longer storage.
Nutrition
- Calories: 290
- Sugar: 6g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 60mg