| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 170 | 10g | 2g | 11g |
| sugars | fibre | protein | salt |
| 5g | 3g | 12g | 0.8g |
I’ve always held an unwavering affection for my Spicy Chicken and Cayenne Pepper Soup, and there’s simply no way around it. Each taste rings of soulful southern comforts, intertwined with that robust spice resonant of West African home cooking. These influences reflect beautifully in my journey as a culinary enthusiast with roots that draw from both the American deep South and West Africa.
A Winning Combination of Hearty and Healthy
This Spicy Chicken and Cayenne Pepper Soup comes with its payroll of healthful benefits. It contains a bountiful mix of vegetables – spinach, bell peppers, carrots, jalapenos, onions. And, let’s not forget the hearty servings of chicken, offering a good dose of lean protein. The broth, imbued with a modest but flavorful selection of spices, makes this soup an excellent immune booster, especially during those cold winter days. Furthermore, that kick of cayenne pepper? It’s more than just a tongue-teaser. In fact, studies show that cayenne pepper can boost metabolism, making this soup an excellent addition to any diet plan. Here is one study I found informative and insightful.
A Versatile Culinary Gem
What I love more about this recipe is its versatility. This soup shares a warm kinship with a few Afro-Southern classics – think of it as falling somewhere between a hearty Southern Chicken Stew and a spicy Nigerian chicken pepper soup. I’ve also found it to be a perfect base for a chicken noodle soup or a vibrant gumbo, merely throwing in a cup of cooked pasta or some okra and shrimps for a different spin. It’s a flavorful playground for the palate and a worthy staple in any home kitchen.
Beyond being delightfully diverse in the dishes it pairs with, this recipe serves up well in every season. In the cold months, it warms you from the inside out with its hearty, spicy brew. Come summer, you could serve it a bit chilled, as you would a gazpacho, for a refreshing and different spin on a warm-weather soup.
Regardless of the occasion or the season, my Spicy Chicken and Cayenne Pepper Soup never fails to provide comfort, health, and an exciting culinary journey that unites two diverse culinary traditions.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 tablespoon chili powder
- 6 cups chicken broth
- 2 large chicken breasts, boneless and skinless
- 1 can (14.5 oz size) diced tomatoes
- 2 jalapeno peppers, seeded and chopped
- 1 cup corn
- 2 large carrots, sliced
- 1 bell pepper, diced
- 2 cups chopped fresh spinach
- Juice of one lime
- 1/2 teaspoon salt
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the diced onion to the pot, and sauté until it becomes transparent and soft.
Step Two
Add the minced garlic, cayenne pepper, black pepper, and chili powder to the pot. Stir everything together and let the spices cook for a minute until they become fragrant.
Step Three
Pour in the chicken broth, then add the chicken breasts. Let the broth come to a boil. Once it starts boiling, reduce the heat and let it simmer until the chicken is cooked through. This should take about 20- 25 minutes.
Step Four
Once the chicken is cooked, remove it from the pot and shred it using two forks. Then, return the shredded chicken to the pot.
Step Five
Now add the can of diced tomatoes, chopped jalapeno peppers, corn, sliced carrots, and diced bell pepper to the pot. Let the soup return to a gentle simmer and leave it for about 10-15 minutes, until the vegetables are tender.
Step Six
In the final step, add the chopped fresh spinach, lime juice, and salt. Let the soup simmer for another few minutes, until the spinach wilts. Taste and adjust the seasoning if necessary. Your Spicy Chicken and Cayenne Pepper Soup is ready to be served.
