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Spicy Chicken Soup

This spicy chicken soup is a hearty and smoky broth infused with tender chicken thighs, chili peppers, and aromatic spices. The soup features a vibrant, slightly thickened broth with bright citrus notes and fresh cilantro, offering a comforting yet fiery dish perfect for chilly nights. Its bold flavors and varied textures make it a satisfying, warming meal with a lively kick.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skinless chicken thighs for flavor and tenderness
  • 2 fresh chili peppers chili peppers deseeded for milder heat or left whole for more spice
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 4 cups chicken broth preferably homemade or good quality store-bought
  • 1 whole lemon for juice
  • 1/4 cup fresh cilantro chopped for garnish

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Wooden spoon or silicone spatula
  • Lemon squeezer
  • Measuring spoons and cups

Method
 

  1. Gather all ingredients and prep your workspace with chopped onion, minced garlic, sliced chili peppers, and measured spices.
  2. Heat a splash of oil in the large heavy-bottomed pot over medium-high heat until shimmering and slightly fragrant.
  3. Add the chicken thighs and cook, turning occasionally, until golden brown on all sides, about 5 minutes. The meat should develop a nice caramelized crust.
  4. Remove the chicken from the pot and set aside. In the same pot, add chopped onions and cook until translucent and fragrant, about 3-4 minutes, with a gentle sizzle and sweet aroma filling the air.
  5. Add the minced garlic and sliced chili peppers to the onions, stirring constantly until fragrant, about 1 minute. The mixture should become aromatic and slightly sizzle.
  6. Return the browned chicken thighs to the pot, then pour in the chicken broth. Bring the mixture to a gentle boil, watching for bubbling around the edges.
  7. Stir in the cumin, smoked paprika, and cayenne pepper, then reduce the heat to low. Cover the pot and let the soup simmer gently for 20-25 minutes, until the chicken is cooked through and tender.
  8. Remove the chicken from the broth and shred it into bite-sized pieces, then return it to the soup. Squeeze fresh lemon juice into the broth for brightness and stir to combine.
  9. Taste the soup and adjust salt or spice levels as desired. Ladle the hot, smoky broth into bowls and garnish generously with chopped cilantro.
  10. Serve immediately while steaming hot, enjoying the bold flavors and satisfying textures with a side of crusty bread if you like.

Notes

Adjust the heat level by varying the amount of chili peppers and cayenne. For an extra smoky flavor, use smoked paprika and add a dash of chipotle powder if desired. The soup is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.