Spicy Chicken Soup

Habanero peppers lend their heat to create Spicy Chicken Soup.

Yield: Serves 6 (serving size: about 1 1/3 cups)
Recipe from Cooking Light

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Recipe Time

Hands On: 28 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 375
  • Fat: 15.1g
  • Saturated fat: 2.3g
  • Sodium: 480mg


  • 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. 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. 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. 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.
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