Chicken Fire Soup

Ignite your taste buds with this bold and flavorful Chicken Fire Soup, a hearty dish that strikes the perfect balance between smoky, spicy, and savory. Packed with tender shredded chicken, fire-roasted tomatoes, and a medley of vibrant vegetables like jalapeños and red bell peppers, this soup delivers a fiery kick in every spoonful. Seasoned with a smoky blend of paprika, cumin, chili powder, and a hint of red pepper flakes, it’s a warming meal ideal for spice lovers. Finished with a splash of bright lime juice and aromatic cilantro, this soup is as refreshing as it is comforting. Customize your bowl with crunchy tortilla chips or a dollop of cool sour cream for extra texture and creaminess. Ready in just under an hour, this easy one-pot recipe is perfect for busy weeknights or cozy family dinners.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium white onion, finely chopped
• 4 cloves garlic cloves, minced
• 2 pieces jalapeño, finely diced
• 1 large red bell pepper, diced
• 14 ounces fire-roasted diced tomatoes
• 6 cups chicken broth
• 1 teaspoon smoked paprika
• 1.5 teaspoons ground cumin
• 1.5 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 1 piece lime, juiced
• 0.25 cup fresh cilantro, chopped
• 1 cup tortilla chips (optional for topping)
• 0.5 cup sour cream (optional for topping)

Directions

Step 1

Heat the olive oil in a large pot over medium-high heat.

Step 2

Season the chicken breasts with a pinch of salt and black pepper, then add them to the pot. Sear for about 4 minutes per side until golden brown. Remove chicken and set aside.

Step 3

In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent.

Step 4

Stir in the minced garlic, diced jalapeño, and red bell pepper. Cook for another 2-3 minutes until fragrant.

Step 5

Add the fire-roasted diced tomatoes, chicken broth, smoked paprika, ground cumin, chili powder, dried oregano, salt, black pepper, and red pepper flakes. Stir well to combine.

Step 6

Return the seared chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 25 minutes.

Step 7

Remove the chicken from the pot and shred it using two forks.

Step 8

Return the shredded chicken to the soup and stir in the lime juice and fresh cilantro.

Step 9

Taste and adjust seasonings as needed.

Step 10

Serve hot with optional toppings like tortilla chips and sour cream.

Nutrition Facts

Serving size	(2908.0g)

Amount per serving	% Daily Value*
Calories	2010.8

Total Fat 91.5g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 355.8mg	0%
Sodium 7465.3mg	0%
Total Carbohydrate 147.9g	0%
Dietary Fiber 22.4g	0%
Total Sugars 34.1g
Protein 149.3g	0%

Vitamin D 3.5IU	0%
Calcium 566.4mg	0%
Iron 18.3mg	0%
Potassium 4051.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.9%

Protein: 29.7%

Carbs: 29.4%