Spicy Chili Chicken and Vegetable Soup


This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Spicy Chili Chicken and Vegetable Soup recipe by Barefeet In The KitchenSeven 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.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

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.

Italian Vegetable Soup with Summer Squash is another delicious way to enjoy your garden harvest.

Spicy Chili Chicken and Vegetable Soup recipe by Barefeet In The Kitchen

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Spicy Chili Chicken and Vegetable Soup

Servings: 8 servings


  • 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 ½ 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


  • 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!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Filed under: , , ,

Tagged with: ,

Share this Article


Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

8 Comments Leave a comment or review

    Rate & Comment