Spicy Chicken Soup

If you are anything like me, I love the concept of soup.  I feel like I get to eat a lot of food and not feel guilty about the calories.  Plus, you can make soup into anything you want.  The options are limitless.  So, here is one of my staple soups.  I love lots of flavor and spice and this soup includes both of those.


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 1/2 cup chopped fresh cilantro
  • 1 (29 ounce) can diced tomatoes
  • 1 (4 ounce) can diced green chilies
  • 1 tablespoon chili powder
  • 2 tablespoons ground cumin
  • 3 bay leaves
  • 5 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon ground cayenne pepper (If you don’t like spice, you can omit this)
  • 1 can yellow hominy or corn (drained and rinsed)
  • 4 boneless chicken breast halves, cooked and shredded

First, cut each chicken breast into 8-10 pieces.  Cutting off any extra fat.  Place in a pot of boiling water and boil until chicken cooked all the way through (usually about 10 minutes).  When done drain hot water and rinse w/cold water.  Cooling the pieces of chicken make it easier to handle.  Then using 2 forks shred chicken. 

In a large pot heat oil.  Once oil heated add onion, garlic and cilantro.  Saute mixture for 2-3 minutes. 

Next, stir in chopped tomatoes, green chilies, chili powder, cumin, bay leaves, cayenne pepper, salt and chicken broth.  Bring mixture to a boil and then add shredded chicken.  Simmer for 30 minutes.  Remove bay leaves, add hominy and cook another 5 minutes.

Serve and enjoy. 

Optional Toppings:

  • shredded cheddar cheese
  • sour cream or I use fat free greek yogurt
  • tortilla chips ( I prefer baked tortilla chips)
  • a few slices of avacado

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