Introduction: A Little or a Lot Spicy Chicken Soup for Everyone's Palate

About: I am married with two children. Spring, summer, and fall are my very favorite times of the year. I enjoy working in the yard, sewing, cooking, quilting, gardening, and creating. I do this to keep my sanity.

Spicy and hot foods do not appeal to everyone. Some of you like the spicy flavor without the heat. Some do not like it at all and then . . . there are those like me, who love the x hot and spicy. My husband likes spicy foods but not hot and spicy; so I usually do not add them to the pot. I add them at the table. The one pepper that I love to add to some recipes (at the table) is chipotle. It satisfies my spicy hot cravings and hubby can eat the mild soup and be happy as well.

Some people do not know that removing the seeds and membranes of peppers will decrease the hotness and make them more edible.

For this instructable I will share ways you can make a whole pot of spicy or not chicken soup for the whole family. I will share ways to make some things ahead to reduce cooking and prep time; for the days you don't have the time to do so. When trying a new recipe, I reduce it by half. If I do not like it, there is not as much food waste and I don't feel so guilty about giving it away. If a recipe has something in it that I have not tried before; I reduce the amount called for in the recipe and if it is feasible, I will taste it after adding it, to see if I like the combination. This practice has save me a lot of grief. For those of you who would like to try this recipe for you family, I recommend adding ingredients a little of each; and taste as you go, and see how that might work for you.

Lets make some soup shall we?

Step 1: Ingredients and Utensils

This is what you will need for the chicken soup:

1 Cup onion puree Pre-made for soups and sauces and frozen

2 Cups tomato puree

3-5 Cups (depending on preference of thickness); organic home-made chicken stock or store bought chicken stock preferably organic

2 Corn tortillas or corn chips or both

Fresh cilantro chopped

*1 Jalapeno seeded and diced Please read first page with any * before adding any hot peppers or hot spicy, spices

*1/2 to 1 1/2 Ancho chilies, dried and diced or ( I prefer Chipotle in adobe sauce for smokey hot flavor )

* 1/2 Tablespoon cumin

* 4 Garlic cloves minced

* Cayenne pepper to taste

* Fresh ground black pepper

1/2 teaspoon coriander

1 Bay leaf

Sea salt, to taste

1 1/2 Tablespoons Olive oil

Lemon juice, to taste


1 Pre-cooked Organic chicken breast chopped or shredded
2-4 Strips pre-cooked crisp bacon strips chopped or bacon bits

2 Fresh corn tortillas cut into strips or corn tortilla chips ( We prefer the chips )

*1/2 Tablespoon jalapeno pepper seeded and diced

1 Avocado sliced or diced

1/4 cup white or yellow cheddar cheese shredded

Sour creme optional


Cutlery, cutting board, small bowls, cheese grater, small stock pot, blender, wooden spoon, soup ladle, zip lock bags or covered glass containers and sharpies for freezing extra soup or puree, serving bowls and spoons

Step 2: Gather Ingredients


  • Fry the bacon if you did not have leftover bacon or use bacon bits; cook extra if you use a lot of bacon so you will have it on hand next time.
  • Wash and dice 1/2 Tablespoon cilantro, 1 onion, 4 garlic cloves if using, and 1 seeded jalapeno if using
  • Dice 1-2 Ancho chilies or Chipotle if using
  • 1 Bay leaf
  • 1 Cup pre-made onion puree that you made ahead ( how- to in next step) Today I cut mine smaller because I wanted them to cook a little faster because I was out of it.
  • 2 Cups tomato puree
  • 3 Cups chicken broth I make large batches and freeze them in advance.
  • Slice half of the lemon for lemon garnishes and juice the other half to go into the soup stock to taste
  • Measure 1 1/2 Tablespoons Olive oil, 1/2 Tablespoon cumin if using,1/2 teaspoon coriander
  • Have fresh ground black pepper, cayenne pepper if using, and sea salt handy
  • Shred the chicken breast
  • Cut 2 tortillas into strips if using and place corn chips in a bowl if using
  • Wash and slice avocado and place into serving bowls (sprinkle with lemon juice to prevent browning)
  • Shred 1/4 cup cheddar cheese
  • Place sour cream in a dish if using

Step 3: Onion Puree

This recipe is one of those recipes that can be made from scratch in less than an hour if the puree, chicken, and bacon is made in advance, the prep time takes just a few minutes although the cooking time is 40-45 minutes. If you make a lot of recipes calling for onion puree it will save you time by cooking extra onions and blending them in the blender for an onion puree that can be used within a few days or frozen until needed.

I do this a lot when I cook bacon, chicken, vegetables, sauces, and foods that can be made in advance and frozen. I also save vegetable water and freeze them for soups, sauces, and stocks because of the nutritional value that is added to the dish. I save most all of the food scraps like carrot ends, potato peels, onion skins and dry them in my food dryer to flavor stocks and sauces. I put them in a bouquet garni bag and add them to the stock pot while I am cooking chicken, beef or vegetables.I use my food dryer several times a week. It sure cuts down on food waste.

Wash the onions

Cut the onions quartered

Boil the the onions in a pan of water until they begin to turn color and are soft

Remove the onions from the pan and place them into a bowl to cool slightly

Reserve the onion water and allow to cool, then later place them into zip lock bags and freeze for soups and sauces. Onion water has a lot of vitamin c and nutrients and adds flavor to many recipes.

After the onions have cooled enough to (blend in a plastic blender container), or if using a glass container go ahead and blend them into a puree.

Pour the extra puree into plastic bags or glass containers with lids and freeze until needed.

Now you have onion puree to use the next time you make this recipe and it will knock off 15 minutes of cooking time plus a few minutes of prep time.

Step 4: Saute

The first time that I made a new recipe if it is feasible, I slowly add the seasonings not all at once and taste in-between each addition to see if I like the flavor. If I don't, I do not add any more. I make it a practice to do this and it has saved me from throwing out the recipe.


Add the oil and garlic to the stock pot on medium heat.

When the pan is hot fairly hot add the tortilla strips and saute until the strips start to crisp up and the garlic begins to brown slightly (about 5 minutes).

Next add Coriander, cilantro, and a bay leaf.

If all family members like spicy and hot then you can go ahead and add 1/2 of the jalapeno, ancho chilies or chipotle chilies, and cumin. Otherwise have them at the table to be added by the person who loves them.

Step 5: Add Puree and Stock


Add the tomato puree.

Add the onion puree.

Add the chicken stock.

Mix until incorporated.

Step 6: Cook


Bring the mixture to a boil and skim the fat off the top if needed.

Taste and add more seasonings if needed.

Reduce the heat to simmer and cook the mixture for about 40 to 45 minutes.

Taste again and add seasonings as needed.

Remove the bay leaf.

Add the chicken to the soup towards the end of the cooking time so it does not break up too bad. You want it to be kind of chunky and very hot of course.

Remove the chicken and place it in the bowls.

If you would like you can blend the soup to make it creamier.

Step 7: Serve


Pour the hot soup over the chicken and avocado and add the toppings of your choice.

Add cheddar cheese, cilantro, bacon bits, tortilla chips,and the spices and peppers if you haven't already. You do not need much chiptole pepper to give the bowl that nice spicy hot smokey flavor.

Add tortilla chips on the side if desired.

Step 8: Sunshiine's Final Thoughts

This soup is delicious and filling and with the chiptole has a very nice smokey flavor. We like it best on a cold day and eat it often. I like to make extra and freeze it for the days I do not feel like cooking. Kids can enjoy it also if you do not add the spices that they do not like. There is somewhat of a drawback by not adding the spicy seasonings for those who love them, because adding them to the soup while it is cooking; develops different layers of flavor that make it so tasty. However, adding chiptole at the table packs a great punch of flavor. Give it a try sometime, I don't think it will disappoint you. Of course there are other ways to have the soup hot and spicy like you like it. Make a mellow version for the kids and a spicy version for yourself. Sometimes I will roast a pepper to give the dish a roasted flavor.

I wish to thank all of you for stopping by and wishing each one of you a very happy 2016~


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