I often double this soup and play fast & loose with the amounts of what is added. Depends on who I’m feeding. I like thick soup and I like this one spicy. I often add more chicken, veggies and seasonings than the recipe mentions, usually doubling the recipe. Adjust according to your own preferences! However, don’t skip the long simmer. That is key.
Spicy Chicken Soup
- 2 pounds chicken breast fillets
- 1 tablespoon olive oil
- 8 cups water
- 2 cups chicken stock
- ½ cup tomato sauce
- 1 potato peeled & chopped
- 1 large onion diced
- 1 15 oz can corn drained
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 1 15 oz can petite diced tomatoes
- 1 15 oz can red kidney beans plus liquid
- 1 4 oz jar pimento drained
- 1 tablespoon tomato paste
- 2 jalapeños diced
- ¼ cup chopped Italian flat parsley
- 1 clove garlic minced
- 1 tablespoon chili powder
- ½ tablespoon cumin
- ¼ teaspoon salt
- healthy dash cayenne pepper
- healthy dash dried basil
- healthy dash dried oregano
Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both sides until done -- about 7-10 minutes per side. Set the chicken aside for now. Don't rinse the pot.
Add the remaining ingredients to the pot and turn heat to high. Bring soup to a boil, then reduce heat to a gentle simmer.
When the chicken is cool enough to handle, chop it up and add it to the pot.
Simmer the soup uncovered for 4-5 hours, stirring often. Combined with the simmer, stirring frequently will break up and shred the chicken a bit. The soup will darken and thicken up quite a bit.
Enjoy with a dollop of sour cream or crème fraîche, a sprinkling of cheese or whatever your favorite soup toppings are!