Name: Spicy Chicken Vegetable Soup Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 3 tablespoons olive oil divided; 5 bone-in skinless chicken thighs; 9 cups low sodium chicken broth; 1 large onion chopped; 1 jalapeno pepper minced (optional); 4 medium carrots sliced 1/2-inch thick; 4 stalks celery sliced into 1/2-inch thick; 3 medium Yukon gold potatoes chopped into 1-inch chunks; 6 garlic cloves minced; 1 15 oz. can fire roasted tomatoes with juices; 1 4 oz. can mild diced green chiles; 2 chayote, peeled, cored chopped into 1-inch cubes; Corn from 2 ears sweet corn or one 15 oz. can sweet corn rinsed and drained; 2-3 teaspoons chili powder; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon ground coriander seeds; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon lime juice; 1/4 cup chopped cilantro more or less to taste; Avocado slices; Diced tomatoes; Extra cilantro; Sour cream; Lime wedges; Hot sauce

There’s something so comforting about a warm bowl of soup that hits all the right notes: hearty, flavorful, and with just the right kick of heat. This Spicy Chicken Vegetable Soup Recipe brings together juicy chicken, tender vegetables, and a smoky spice blend that makes every spoonful irresistible—perfect for cozy nights or whenever you need a little extra soul food.

The image shows a white bowl filled with a colorful soup made of shredded pieces of meat, diced red tomatoes, yellow corn, chopped celery, and other small vegetables in a rich reddish broth. On top of the soup, there are bright green slices and cubes of avocado sprinkled with finely chopped green herbs. The bowl is placed on a white marbled surface, next to a half avocado with a brown seed, and a white cloth with red stripes is positioned to the right of the bowl. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Chicken Vegetable Soup Recipe
Top Tip
How to Serve Spicy Chicken Vegetable Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Chicken Vegetable Soup Recipe

Why You'll Love This Recipe

I’ve made this Spicy Chicken Vegetable Soup Recipe countless times, and what keeps bringing me back is how perfectly balanced it is. It’s spicy but not overpowering, packed with fresh veggies, and the chicken stays tender and juicy. Plus, it’s easy enough to whip up any day of the week.

Deep, layered flavor: The combo of spices and fire-roasted tomatoes gives the soup a rich, smoky depth you won’t find in your average chicken soup.
Comforting and nutritious: It’s full of veggies like carrots, celery, and chayote that add body and nutrients, making it a one-pot meal that feels wholesome.
Flexible and forgiving: You can adjust the spice level or swap ingredients to suit your pantry or taste buds—no stress required.
Great for leftovers: This soup tastes even better the next day, making it perfect for meal prep or an easy reheat dinner.

The image shows a large white pot filled with a thick soup. The soup has a reddish-brown broth and is packed with many small chunks of vegetables like orange carrots, light yellow potatoes, and green celery. There are shredded pieces of light brown chicken scattered on top, and some herbs are sprinkled over the soup's surface. A metal spoon is standing inside the pot. The pot is placed on a white marbled surface with some green herbs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Spicy Chicken Vegetable Soup Recipe plays its part—whether it's building flavor, adding texture, or giving you those satisfying bites of veggies and tender chicken. Here’s why each ingredient makes this soup sing and some tips to pick the best versions.

Flat lay of fresh bone-in skinless chicken thighs with pale pink flesh and smooth skin, a large peeled and chopped white onion, one whole green jalapeno pepper, four bright orange carrot slices, four fresh celery stalks sliced, three Yukon gold potatoes cut into chunks with yellow flesh, six whole garlic cloves with papery skins intact, small white ceramic bowls each containing vibrant red chili powder, warm brown ground cumin, dried oregano leaves, ground coriander seeds, smoked paprika, salt, and black pepper powders, a small white bowl filled with fire roasted diced tomatoes and juices, another small white bowl holding mild diced green chiles, a couple of pear-shaped green chayote squashes with smooth skin, fresh ears of sweet corn with bright yellow kernels removed, a small white bowl of golden olive oil, a lime halved with one half showing juicy green flesh, and a bunch of fresh bright green cilantro sprigs — all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in chicken thighs: These give the juiciest meat and a deeper flavor from the bones—trust me, they make a difference.
Onion and jalapeño pepper: They create a flavorful base and just the right amount of heat; adjust the jalapeño to tame or boost the spice.
Carrots and celery: Classic soup vegetables giving sweetness and crunch that soften nicely when cooked.
Yukon gold potatoes: Their creamy texture thickens the soup a bit and adds hearty, comforting bites.
Garlic: A must-have aromatic that brightens the flavors and pairs perfectly with cumin and chili powder.
Chili powder and cumin: These spices add warmth and earthiness that build the soup’s signature spice profile.
Oregano, coriander, smoked paprika: Small touches that layer complexity—paprika especially gives that smoky punch.
Fire-roasted tomatoes: Their charred flavor blends beautifully into the broth, making it robust and vibrant.
Green chiles (mild): They add subtle heat and a little tang without overwhelming, balancing the soup nicely.
Chicken broth: Low sodium broth lets you control the salt and keeps the flavor fresh and light.
Corn and chayote: Added near the end, they lend sweetness and texture to brighten up every spoonful.
Lime juice and cilantro: Stirred in last for fresh acidity and herbal brightness to cut through the spice and richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Spicy Chicken Vegetable Soup Recipe depending on what I have on hand or the mood I’m in. You can make it as mild or as fiery as you want, and swap veggies to suit the season—trust me, it’s forgiving!

Variation: Sometimes I swap the jalapeño for a serrano pepper if I want more heat, or leave both out for a milder bowl that’s still flavorful enough for kids.
Make it vegetarian: Use vegetable broth and add beans or tofu instead of chicken for a hearty veggie-packed twist.
Seasonal swaps: Pumpkin or winter squash work great in place of chayote in cooler months, adding a hint of sweetness.

Step-by-Step: How I Make Spicy Chicken Vegetable Soup Recipe

Step 1: Sear the Chicken to Lock in Juices

Heat 2 tablespoons of olive oil in a large Dutch oven over high heat until shimmering. Add bone-in, skinless chicken thighs and sear them until golden brown on both sides. This step is key because it seals in the flavor and keeps the chicken juicy during simmering. Once browned, transfer the chicken to a plate. Don’t clean the pot—you’ll build more flavor in it in the next step.

Step 2: Build the Flavor Base with Veggies and Spices

Add the remaining tablespoon of olive oil to the pot. Toss in the chopped onions and minced jalapeño, sautéing for about 3 minutes until fragrant and soft. Next, stir in carrots, celery, potatoes, and all the spices—chili powder, cumin, oregano, coriander, smoked paprika, salt, and pepper. Cook everything for about 3 minutes to let those spices bloom and infuse the vegetables. Finally, add garlic and sauté for 30 seconds—you don't want the garlic to burn, just become fragrant.

Step 3: Simmer the Soup to Meld All Flavors

Put the seared chicken back into the pot, then add the fire-roasted tomatoes, mild diced green chiles, and chicken broth. Bring everything to a boil, then reduce the heat to a simmer and cook uncovered for 20-25 minutes until the chicken is tender and fully cooked through.

Step 4: Add Corn and Chayote, Then Shred the Chicken

Remove the chicken from the pot and place it on a cutting board. Add the chopped chayote and corn to the soup, simmering gently for another 10 minutes until the chayote is tender. Meanwhile, shred the chicken off the bones (or serve whole if you prefer the traditional way). Finally, stir the shredded chicken back into the soup along with fresh lime juice and chopped cilantro, then heat everything through before serving.

Top Tip

From personal experience, I’ve found these small tips truly elevate your Spicy Chicken Vegetable Soup Recipe and keep the process stress-free.

Sear your chicken well: Don’t rush the browning step; it adds a caramelized flavor that’s the base of the soup’s richness.
Control your spice level: Start with less jalapeño and chili powder if you’re unsure, then adjust later to suit your heat tolerance perfectly.
Keep potatoes submerged in water pre-prep: If you’re prepping in advance, this stops them from turning brown and helps keep your soup looking fresh.
Don’t skip fresh lime and cilantro at the end: The acidity and brightness make the rich soup lively and balanced—it's a game changer.

How to Serve Spicy Chicken Vegetable Soup Recipe

Garnishes

I love topping this soup with creamy avocado slices, fresh diced tomatoes, and extra chopped cilantro for a pop of color and freshness. A dollop of sour cream adds a cooling contrast to the spice, and a squeeze of lime right before eating wakes up all the flavors. If you want more heat, a few dashes of your favorite hot sauce never hurt.

Side Dishes

This soup pairs beautifully with warm corn tortillas or crusty bread to soak up the broth. Sometimes, I serve it over a bed of rice for a filling, satisfying meal, especially if it’s dinner time and you want something hearty.

Creative Ways to Present

For casual gatherings, I like to serve this Spicy Chicken Vegetable Soup Recipe in individual bowls garnished with colorful toppings. For something special, you could serve it in hollowed-out mini pumpkins or large bell peppers to impress guests and add a festive touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge. The flavors deepen overnight, making it a perfect make-ahead meal. It usually keeps well for 3-4 days.

Freezing

This soup freezes beautifully, which means you can batch-cook and stash portions for busy days. Just make sure the soup is completely cooled before freezing in freezer-safe containers or bags. When you’re ready, thaw overnight in the fridge.

Reheating

I gently reheat leftovers on the stovetop over medium-low heat, stirring occasionally. If it feels a little thick, I add a splash of broth or water to loosen it. Reheating slowly preserves the chicken’s tenderness and keeps those vibrant, spicy flavors alive.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this Spicy Chicken Vegetable Soup Recipe?

Yes! While bone-in thighs keep the chicken juicier and more flavorful, you can absolutely use chicken breasts. Just be careful not to overcook them, as they dry out faster. Sear them like the thighs, then simmer and check for doneness around 20 minutes; the chicken should shred easily.

What can I substitute if I can't find chayote?

Chayote adds a unique sweetness and texture, but if you can’t find it locally, you can substitute with baby squash, zucchini, or any firm summer squash. The texture and mild flavor work well in the soup without overpowering the other ingredients.

How spicy is this Spicy Chicken Vegetable Soup Recipe, and can I adjust the heat?

This soup has a pleasant medium heat thanks to the jalapeño, chili powder, and pepper. If you prefer less heat, simply omit the jalapeño and reduce the chili powder and pepper. You can always add more spice later with chili powder or hot sauce to suit your taste.

Can I make this soup ahead of time?

Absolutely! This soup actually tastes better the next day as the flavors have time to meld. You can prep your veggies in advance and store them in the fridge. Cook the soup, then refrigerate or freeze leftovers for up to 3 months. Reheat gently before serving.

Final Thoughts

This Spicy Chicken Vegetable Soup Recipe has become one of my go-to comfort foods, especially when the days get cooler or I’m in need of something hearty but fresh. It’s simple to make, endlessly adaptable, and packs a flavor punch that feels like a warm hug in a bowl. I hope you enjoy making it as much as I do—grab your pot, and let’s get cooking!