Scroll down to watch the step-by-step video.
This Spicy Chicken and Veggie Soup is the final recipe I shared in my ‘3 Homemade Chicken Soup Recipes‘ video (my Classic Chicken Noodle + Lemon, Spinach and Chicken were the other two).
What I love so much about this variation is that it’s pasta free and packed with lots of extra garlic and veggies! This version has become my go-to soup whenever I feel a little something trying to wiggle in (my Immunity Chicken Soup is another favorite).
This soup gets all of it’s heat from jalapeno peppers, so you can easily adjust the spice depending on how much jalapeno you add. And remember, most of the heat in a jalapeno comes from the seeds and the ribs that run down the sides, so if you wanted to keep it extra mild, be sure to remove those.
Try making this soup with my homemade chicken stock to create an award winning combo that promises to keep you nice and healthy all year round.
*Note: This recipe demo starts at 4:40 (just incase you want to skip right to it!).
Spicy Chicken + Veggie Soup
Yield: Serves 6
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Ingredients:
- 1 tbsp. extra virgin olive oil
- 1 medium onion, chopped
- 4 cloves of garlic, chopped
- ½ jalapeno, minced
- 5 carrots cut into slices
- 4 cups of sliced cabbage
- 2 large zucchini
- 15 oz can of diced tomatoes
- 6 cups of chicken broth
- 1.5 cups cooked shredded chicken
- A few handfuls of baby spinach
- 1/3 cup chopped cilantro
- Juice of one lime
- Salt and pepper to taste
Directions:
- Heat olive oil in a large pot over a medium high heat and add in onions, garlic, jalapeño and carrots. Give that all a pinch of salt and cook for about 8 minutes or until the veggies are slightly tender.
- Add in the cabbage, zucchini, tomatoes and chicken broth and bring everything to a boil.
- Reduce back down to a simmer and stir in chicken, spinach, cilantro and lime juice. Cook until heated through and enjoy.
- I like to serve this soup with some extra cilantro and sliced avocado.
Ooh, this looks lovely Dani! I’m just eyeing that jalepeno slice on top, that should drive all the heebie jeebies away! Had no idea it’s cabbage month – now I know I’ll have to whip up something good the big head sitting comfy in my fridge!
I actually don’t totally understand what you mean or how you would prepare shredded chicken. No one ever explains something as simple as that as if we all just should know….and though I feel like I should know how to make it, I don’t. Any suggestions?
Meena – Oh yeah…it’s cabbage month alright;). Every month I choose a new ingredient to focus on then I try incorporating it into different recipes all month long!!
Jennifer – Okay, this is totally my fault for not being clear. When I say shredded chicken I am referring to buying a precooked chicken at the store (ie. rotisserie chicken) and then just shredding it up when i get home. No cooking involved & very easy…sorry for the confusion.
Looks Delicious, especially with the added kick you will get from the Jalepenos on top.
Dani: I wanna say this is the same as the mexican soup called
“Caldo” meaning hot…which comes in both chicken. CALDO DE POLLO and beef CALDO DE RES…but in Caldo if I recall uses the whole pieces of chicken like drumstick, thigh etc. I like this version ..it is probably alot easier and neater to eat..WE LIKE THAT
Caldo is often served with warme corn/ flour tortillas and butter ….ummmmmm. Calorie galore …I know
I am sure you know all of this ….and I appreciate your sensible re-invention of the Caldo concept!!!
Umber – There is this little hole in the wall Mexican place that my husband and I love to go to for the soup, I don’t know what the name of the soup is but it sounds like what you are describing. It comes with whole chicken parts and tortillas on the side…anyhow, I’m glad you like my version:). I hope you get to try it!
That soup looks nice and fresh and tasty and healthy. I like the avocado on top!
Kevin – it is all of the above:).
Satisfying, simple, and lots of … zing. I topped off the soup in the bowl with roasted tomatoes which I found through one of your Sites to See(*). Thank you.
(*)
http://kalynskitchen.blogspot.com/2006/08/how-to-make-slow-roasted-tomatoes.html
Ravi – I’m glad you liked it…and I’m glad you found Kalyn’s site as well! She’s got some GREAT recipes:).
Hi, Dani–
I made this after getting a huge cabbage in my CSA basket this week. I subbed a can of chopped jalapeños for the fresh and a 16.5 oz jar of organic salsa with chipotle chiles (medium but on the wild side of medium) because aside from those two ingredients, I had everything else. We didn’t have avocado for garnish, but did have lime. This is a real keeper! It was fresh and had a lovely blend of flavors and textures. My husband was really enthusiastic about it, too! Thank you for posting!
Pam
Looks great! Does it keep well in the fridge? Hopefully the soup makes it to the lunch menu for the next couple of days!
Yes! It will last in the fridge for up to 5 days.