spicy chicken vegetable soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 83.0
  • Total Fat: 1.3 g
  • Cholesterol: 11.0 mg
  • Sodium: 1,214.9 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 8.3 g

View full nutritional breakdown of spicy chicken vegetable soup calories by ingredient
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Can be made either more spicy or not spicy. Can be made either more spicy or not spicy.
Number of Servings: 4


    2 peeled and diced carrots
    5 green onions/scallions chopped or 1/2 regular onion chopped (I didn't have regular onion at time so green onions worked out just fine)
    2 small ripe red tomatoes, chopped
    1 cooked skinless chicken breast with bone but remove from bone (I added chicken bone to soup to add flavor)
    2 celery stalks, chopped
    1 jalapeno, sliced
    1 serrano, sliced thinner than the jalapeno
    1 tsp McCormick's garlic & Herb seasoning
    3 chicken buillion cube
    1 tsp black pepper
    3 tbls. Choula hot sauce
    1 can diced, peeled no salt-added tomato
    4 cups low sodium chicken broth


If you don't like spicy foods, you can leave out the jalapeno, serrano and hot sauce but I recommend at least replacing the green peppers with a regular green bell pepper. It adds to the overall flavor of the soup.


Pour 1/4 cup of the chicken broth in pot, start to heat on medium-low.
Chop all raw vegetables and add to pot, stir and add rest of chicken broth.
De-bone cooked chicken breast and add bone (not meat) to pot for more flavor.
Add 2 buillion cubes and seasoning. Let simmer for 25 minutes.
At end of cooking time, when all vegetables have cooked down to softened consistency, add the Choula hot sauce, stir pour soup over chopped already cooked chicken breast pieces and enjoy. I con't like to add cooked chicken breast meat to soup while its cooking b/c the meat tends to get dry and stringy.

Serving Size: 6 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user AERONSMOM.

TAGS:  Poultry |

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