Spiced Chili Chicken Soup Recipe


Cooking Time20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientInterest Group


 Chicken broth2 Cup (32 tbs)
 Water2 1⁄2 Cup (40 tbs)
 Chili powder2 Teaspoon
 Garlic3 Clove (15 gm), minced
 Ripe tomatoes3 , cored and chopped into 3/4-inch dice
 Chicken1 1⁄4 Pound, cut into 2 x 1/4 x 1/2-inch strips (Breasts Or Thighs, Skinless, Boneless)
 Lime1 , freshly squeezed
 Salt To Taste
 Black pepper To Taste, freshly ground
 Fresh cilantro leaves1⁄2 Cup (8 tbs), finely chopped (Packed)
 Flour tortillas/Corn tortillas8 , toasted lightly or baked

Nutrition Facts

Serving size

Calories 503 Calories from Fat 209

% Daily Value*

Total Fat 23 g35.9%

Saturated Fat 6.1 g30.7%

Trans Fat 0 g

Cholesterol 95 mg

Sodium 1032.4 mg43%

Total Carbohydrates 39 g12.9%

Dietary Fiber 3.9 g15.6%

Sugars 4.9 g

Protein 35 g70.7%

Vitamin A 35.9% Vitamin C 28.6%

Calcium 4.3% Iron 19.4%

*Based on a 2000 Calorie diet


1) In a large saucepan, bring the broth, water, chili powder, garlic and tomatoes to a boil over a medium-high heat, then simmer covered over a low heat for 10 minutes.
2) In a bowl, drizzle 1/2 lime juice over the chicken strips and season lightly with salt and pepper.
3) Stir the chicken strips to the broth, allow to simmer uncovered over a medium-high heat for 1 to 2 minutes until the chicken is thoroughly cooked.
4) Stir in 1/2 lemon juice and cilantro, then season with 1 teaspoon salt and pepper to taste. Add hot sauce to taste, if desired.

5) Ladle the soup into bowls and serve immediately with the toasted tortillas.