Spicy Chicken Soup

Habanero peppers lend their heat to create Spicy Chicken Soup.


Serves 6 (serving size: about 1 1/3 cups)
Total time: 55 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 28 Minutes
Total: 55 Minutes

Nutritional Information

Calories 375
Fat 15.1 g
Satfat 2.3 g
Sodium 480 mg


2 tablespoons canola oil
1 bone-in chicken breast half, skinned
1 pound bone-in chicken thighs, skinned
3/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper
2 cups chopped onion
1 tablespoon minced fresh garlic
3 fresh parsley sprigs
3 fresh cilantro sprigs
2 habanero peppers, halved
2 bay leaves
2 cups water
1 cup chopped red-skinned potatoes
1 cup uncooked medium egg noodles
1 cup corn kernels
1 tablespoon ground cumin
1/4 teaspoon kosher salt
1 cup chopped avocado
1/2 cup fresh cilantro leaves
1 teaspoon grated lime rind
Lime wedges


1. Heat oil in a Dutch oven over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, flesh side down. Cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.

2. Add onion to pan; sauté 10 minutes. Add garlic; sauté 1 minute. Place herb sprigs, halved peppers, and bay leaves on cheesecloth. Gather edges; tie securely. Add sachet to pan.

3. Stir in water, potatoes, corn kernels, and cumin, and bring to a boil. Reduce heat to medium, and simmer 15 minutes or until the potatoes are tender, stirring occasionally. Remove from heat; discard sachet. Stir in 1/4 teaspoon kosher salt. Garnish servings evenly with avocado, cilantro leaves, and grated lime rind. Serve with lime wedges.

Mary Drennen,

Cooking Light

January 2013
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