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Spicy Chicken Soup

This spicy chicken soup combines tender chicken thighs simmered with fiery chilies, smoky paprika, and aromatic vegetables, creating a comforting broth with a kick. The soup develops a rich, flavorful profile with a vibrant orange hue and a fragrant aroma, finished off with a bright squeeze of lime and fresh herbs. It’s a hearty, warming dish perfect for chilly evenings or when craving bold flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs bone-in or boneless
  • 2 dried dried chipotle chilies or substitute with fresh chilies for more heat
  • 1 tablespoon smoked paprika
  • 1 lime lime for juice
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth preferably homemade or good-quality store-bought
  • 2 tablespoons oil for sautéing
  • to taste salt
  • a handful cilantro or parsley chopped, for garnish

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Measuring spoons
  • Sharp knife
  • Ladle

Method
 

  1. Heat a large heavy-bottomed pot over medium heat and add a splash of oil. When shimmering, add the chopped onion and minced garlic, sautéing until fragrant and golden, about 2 minutes.
  2. Add the chicken thighs to the pot, cooking for about 5 minutes until the outside starts to turn white and develop a slight sear.
  3. While the chicken cooks, crumble the dried chipotle chilies and stir them into the pot along with the smoked paprika, allowing the spices to toast slightly and release their aroma.
  4. Pour in the chicken broth, scraping up any flavorful bits stuck to the bottom of the pot. Bring the mixture to a gentle simmer, then reduce heat to low.
  5. Cover the pot and let the soup simmer gently for about 20 minutes, until the chicken is cooked through and tender, and the flavors meld beautifully. During this time, the broth will turn a rich, smoky orange color.
  6. Taste the broth and season with salt as needed. Squeeze in fresh lime juice to brighten the flavors, stirring well.
  7. Remove the chicken thighs from the soup and shred the meat with forks, then return it to the pot and stir to combine.
  8. Ladle the hot soup into bowls, garnishing generously with chopped cilantro or parsley for a fresh, herbal finish.
  9. Serve immediately, enjoying the fragrant, spicy broth with tender chicken and a vibrant, colorful presentation.

Notes

Adjust spice levels by adding more or fewer chilies. For a creamier texture, stir in a splash of coconut milk before serving. Leftovers are perfect for reheating the next day, and the flavors deepen overnight.