Spicy Chicken Soup made with chicken, salsa, beans, tomatoes, and a little cayenne kick. Cozy, hearty, and just the right amount of heat.

Okay, so picture this: it’s a random Tuesday night. I’m hangry. Not the cute “I could nibble on something” kind of hungry, but the “I might start chewing on the fridge door” level. There’s nothing in the fridge except half a lemon and questionable lettuce. I’m this close to ordering takeout… but then I remember—salsa, chicken, and a couple of rogue cans of chili beans are hanging out in the pantry.

this recipe

What happened next? A total “throw everything in a pot and pray” situation that somehow birthed this Spicy Chicken Soup. I didn’t plan it. Honestly, I didn’t even measure the spices that first time (don’t tell anyone), but it turned out to be one of those magical kitchen accidents that I now cling to like a warm blanket on bad days.

It’s my go-to now. Bad mood? Make this soup. Cold outside? Soup. Want to look like you made something fancy but didn’t actually try that hard? You guessed it—this soup. It’s like a hug… with a little sass.

Why You’ll Love This Spicy Chicken Soup Recipe?

Let’s face it—chicken soup has a reputation. It’s comforting, sure. But exciting? Usually not. That’s where this recipe flips the script. This isn’t your grandma’s chicken noodle. Nope. This Spicy Chicken Soup comes in swinging with bold flavors, a little heat (but not “I need a fire extinguisher” heat), and hearty chunks of chicken, corn, beans, and tomatoes that actually fill you up.

And here’s the kicker—it’s ridiculously easy. You don’t need fancy ingredients or some culinary degree to make this work. It’s the kind of recipe where you can toss things in, let it simmer while you binge-watch something, and by the time you’re done with episode three, dinner’s ready. Plus, topping it with sour cream? Game changer. It’s creamy, it cools the spice, and it makes you feel like you’re eating something a lot fancier than you actually are.

Ingredient Notes:

You probably already have half of this stuff lurking in your kitchen. Here’s the rundown:

• Chicken Breasts: Basic, boneless, skinless. Shreds up beautifully after simmering. Though, I won’t lie—sometimes I use thighs if I’m feeling wild.

• The Spice Squad: Black pepper, garlic powder, parsley, onion powder, cayenne. These guys bring depth and a little spark. Cayenne is the “don’t mess with me” ingredient. Careful though, it’s sneaky.

• Bouillon Cubes: Do not skip these. They’re like soup flavor bombs that make people think you’ve been simmering a stockpot all day. You haven’t. But they’ll never know.

• Onion & Garlic: Non-negotiable. If you skip them, I’ll cry.

• Chunky Salsa: My shortcut to flavor town. Why chop a bunch of veggies when a jar of salsa can do it for you?

• Diced Tomatoes with Chilies: Adds acidity, texture, and a cheeky bit of heat.

• Condensed Tomato Soup: Weird? Maybe. Essential? Absolutely. It thickens the broth and adds a whisper of sweetness to balance the spice.

• Chili Powder: Because we’re calling it Spicy Chicken Soup, remember?

• Corn & Chili Beans: Hearty, filling, and they soak up that flavor like champs.

• Sour Cream: Put it on top. Stir it in. Eat a spoonful straight—I’m not here to judge.

How To Make Spicy Chicken Soup?

Step 1: Chicken and Broth Party
Grab a big pot (your favorite soup pot—mine’s this dented old thing that’s seen better days) and fill it with 2 quarts of water. Toss in your chicken, black pepper, garlic powder, parsley, onion powder, cayenne, and bouillon cubes. Crank up the heat and let it boil like it means it. Once it’s bubbling, drop it down to a simmer and just… let it do its thing for an hour. Go watch TikToks or fold that laundry pile mocking you.

Step 2: Shred Like You Mean It
After the chicken’s done cooking, pull it out and let it cool for a bit. Then shred it up. I’m not delicate about this. Forks, fingers, whatever works. Chunky or fine—it’s your soup, your rules. Don’t toss that broth! You’ll need it.

Step 3: Sizzle That Onion and Garlic
In another big pot (or the same one if you’re anti-dishes like me), heat some olive oil. Toss in your chopped onion and minced garlic and sauté till they’re soft and golden. The smell? Heaven.

Step 4: The Big Soup Dump
Now comes the best part—dumping everything in. Salsa, diced tomatoes with chilies, tomato soup, chili powder, corn, chili beans (juice and all), shredded chicken, and about 5 cups of that broth you saved. Give it a good stir, bring it to a simmer, and let it all mingle for about 30 minutes. It’ll look a little chaotic at first, but by the time it’s done, it’s a beautiful, spicy, chunky masterpiece.

Step 5: Top It Like You Mean It
Ladle it into bowls, slap a big dollop of sour cream on top, and maybe (definitely) sprinkle some cheddar cheese if you’re feeling indulgent. The sour cream will melt in, balancing out the spice, and you’ll sit there thinking, “Dang, I made this?!”

Storage Options:

If, by some miracle, there are leftovers, this soup keeps beautifully. Throw it in an airtight container and stash it in the fridge for up to 5 days. It’s one of those soups that gets better the next day. Also, pro tip: it freezes like a champ. Perfect for when future you is tired and doesn’t want to cook. Just defrost and dive in.

Variations and Substitutions:

I’m all about making recipes work for you. So if you’re feeling experimental (or just short on ingredients), here are some fun tweaks:

• Chicken Thighs Instead of Breasts: Juicier, richer, a little more forgiving.

• Milder Version: Skip the diced tomatoes with chilies, go for mild salsa, and hold back on the cayenne.

• Add Rice or Pasta: It’ll turn this into an even heartier bowl.

• Go Vegetarian: Swap out the chicken for more beans and use veggie broth. It still slaps.

• Veggie Boost: Throw in some bell peppers, spinach, or even zucchini. Get wild.

What to Serve with Spicy Chicken Soup?

Okay, technically, this soup is a full meal in a bowl. But if you want to go full “comfort food mode,” here’s what I’d pair it with:

• Crusty Bread or Garlic Toast: For dunking. Always.

• Tortilla Chips: Scoop it like chili. You know you want to.

• Avocado Slices: Creamy coolness to mellow out the spice.

• Simple Salad: Because balance.

• Grilled Cheese Sandwich: Listen, no one has ever regretted this choice.

Frequently Asked Questions:

Can I just throw everything into a slow cooker and call it a day?
Oh, 100%. Just sauté the onions and garlic first, then dump it all in and let it go on low for 6-8 hours. Walk away, come back to magic.

I’ve got rotisserie chicken—can I use that?
Heck yes. Shred it up and add it in when you’re simmering the rest of the soup. Just use store-bought broth instead of making your own with bouillon.

How spicy is this soup, really?
I’d say it’s a “pleasantly tingly lips” level of spicy. But you can totally adjust it. Want more heat? Add extra cayenne or hot salsa. Want it milder? Dial it back and play it safe.

And that’s it. My rambling, messy, absolutely real version of Spicy Chicken Soup. It’s the kind of recipe that doesn’t care if you measure perfectly or if you accidentally dump in too much chili powder (I’ve done it, it’s fine). Are you gonna try it? I hope so. And when you do, send me a pic, or at least tell me how it went—because I love hearing about your kitchen adventures, even the disasters.

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Spicy Chicken Soup

A hearty Spicy Chicken Soup made with tender chicken, salsa, tomatoes, chili beans, corn, and a hint of cayenne, simmered in a rich broth and finished with a dollop of sour cream.

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Servings

Ingredients

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• 2 quarts water
• 6 skinless boneless chicken breast halves
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 1/2 teaspoon cayenne pepper
• 5 chicken bouillon cubes
• 3 tablespoons olive oil
• 1 medium onion chopped
• 4 cloves garlic minced
• 1 16-ounce jar chunky salsa
• 2 14.5-ounce cans diced tomatoes with chilies
• 1 10.75-ounce can condensed tomato soup
• 3 tablespoons chili powder
• 2 15-ounce cans whole kernel corn, drained
• 2 16-ounce cans spicy chili beans, undrained
• 1 8-ounce container sour cream

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Instructions

 

Prepare the Chicken and Broth

1. In a large stockpot over medium heat, combine 2 quarts of water, chicken breast halves, ground black pepper, garlic powder, dried parsley, onion powder, cayenne pepper, and chicken bouillon cubes. Bring the mixture to a boil, then reduce the heat to low and simmer for approximately 1 hour, or until the chicken is fully cooked and tender. Once cooked, carefully remove the chicken from the pot and set aside to cool. Reserve the broth for later use.

Shred the Chicken

1. Allow the cooked chicken breasts to cool slightly before shredding them into bite-sized pieces using two forks or by hand. Set the shredded chicken aside.

Sauté the Aromatics

1. In a separate large pot, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become fragrant and lightly browned, approximately 5 to 7 minutes.

Combine Remaining Ingredients

1. To the sautéed onion and garlic, add the chunky salsa, diced tomatoes with chilies (including their juices), condensed tomato soup, chili powder, drained corn, undrained chili beans, shredded chicken, and approximately 5 cups of the reserved chicken broth. Stir well to combine all ingredients thoroughly.

Simmer the Soup

1. Allow the soup to simmer over medium-low heat for 30 minutes, stirring occasionally to prevent sticking. This will allow the flavors to meld and develop into a rich, hearty broth.

Serve and Garnish

1. Ladle the hot soup into serving bowls. Top each bowl with a generous dollop of sour cream. Optionally, sprinkle shredded cheddar cheese on top for additional richness. Serve immediately.

Notes

To ensure this Spicy Chicken Soup is gluten-free, carefully check the labels of the chicken bouillon cubes, salsa, chili beans, and condensed tomato soup to verify they are certified gluten-free, as these ingredients may sometimes contain hidden gluten or be subject to cross-contamination. Serve the soup with gluten-free tortilla chips, gluten-free bread, or fresh vegetable sticks as accompaniments.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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