Seven different vegetables combine with chicken and a broth base to create this Spicy Chili Chicken and Vegetable Soup.
Hearty enough for any winter meal and yet light enough not to weigh you down; I have several individual portion-size containers of this soup tucked into the freezer now for quick lunches in the next few weeks. My husband really enjoyed this soup he requested it for his lunch the next day.
This was a very easy soup to throw together on a busy night. Start to finish, this soup was ready to serve in less than half an hour. I had leftover chicken, a refrigerator full of vegetables and I wanted something good and spicy.
The ease of this soup is that everything does not need to be chopped and ready before starting the soup. I sauteed the onions while I started chopping vegetables and then just added additional vegetables into the pot as they were ready.
Ingredients
- 1 tablespoon light olive oil
- 1 medium yellow onion chopped small
- 3 cloves garlic minced
- 1 medium green bell pepper chopped small
- 1 medium red bell pepper chopped small
- 3 small carrots sliced thin, about 1 cup
- 1 stalk celery sliced thin, about 1/2 cup
- 1 medium leek sliced very thin
- 1 28 ounce can of petite diced tomatoes
- 1 28 ounce can stewed tomatoes
- 3 cups cooked chicken chopped bite-size
- 3 cups chicken broth or 3 cups water, plus 1 tablespoon chicken base
- 1 teaspoon chili powder I used NM chile powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried red pepper flakes
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons kosher salt
Instructions
- In a large pot, warm the oil over medium heat. Add the onions, cook a few minutes and then add the garlic. Continue adding the vegetables, as you finish chopping them, in the order listed above. After about 10-15 minutes, when all the vegetables have been added to the pot and they are beginning to soften; add the spices, tomatoes, chicken and chicken broth. When you add the stewed tomatoes, crush them with the back of a wooden spoon, or simply reach into the soup (with clean hands) while they are still cool and use your hands to quickly crush them.
- Increase heat to bring to a simmer and then reduce the heat and allow to simmer about 5 minutes until the chicken and broth are both warm. Enjoy!
Pam says
That does look hearty and perfect for all those lunches!
Sue/the view from great island says
Great color! I just had some vegetable soup at a restaurant and was wondering why I don't make it more often. They say this is going to be a bad flu year, so I need to get ready to make lots of this stuff.
[email protected] says
This sounds like a perfect soup for a cold night! Love it!
Inside a British Mum's Kitchen says
that's a bowl of goodness!Mary x
Gerry @Foodness Gracious says
This is totally my kind of soup! Great looking pics too..
Jenn says
Now this is a type of veggie soup I can get behind.. Love the spices used in this!
Tricia @ saving room for dessert says
This soup looks beautiful. The color is out of this world – so very appealing. I could savor eat spoonful.
Kim says
I made this AGAIN tonight and my hubby loves it. I omit the leeks since I rarely have those on hand. Thanks!