The recipe Spicy Chicken and Summer Vegetable Soup can be made in roughly 1 hour and 15 minutes. One serving contains 209 calories, 21g of protein, and 4g of fat. This gluten free and dairy free recipe serves 6 and costs $3.37 per serving. A few people really liked this main course. Head to the store and pick up chili powder, grape tomatoes, pepper, and a few other things to make it today. 80 people have tried and liked this recipe. It is brought to you by Back to the Cutting Board. It can be enjoyed any time, but it is especially good for The Fourth Of July. Overall, this recipe earns an excellent spoonacular score of 90%. Similar recipes include Summer Chicken Vegetable Soup, Summer Chicken And Vegetable Soup, and Chunky Chicken and Vegetable Alphabet Soup to Gear up for Summer Frenzy.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 45 minutes

Ingredients:

Equipment:

Cooking instruction summary:

Tip: For faster shredding, cut chicken into large chunks and transfer to the bowl your mixer. Using the paddle attachment, mix on low until the chicken is shredded. In a large skillet or pot with a tight-fitting lid, arrange chicken in a single layer and cover with about 1 inch of water. Sprinkle in a few pinches of salt. Place on medium-high heat and bring to a boil. Cover and reduce heat to medium-low. Simmer for 10 to 15 minutes or until the internal temperature in the thickest part of the chicken reaches 165 degrees. Transfer chicken to a large bowl or cutting board and shred with two forks. Set aside. (This can be done the day before and stored in the fridge.)In a large stock pot or dutch oven (at least 4-5 quarts), heat oil over medium heat. Add the onions, sweet peppers and garlic. Cook until the onions are translucent, about 5-8 minutes.Meanwhile, add the tomatoes, carrots, green pepper and jalapeno to a blender or food processor and mix until well blended. Process longer for a smoother soup or shorter for a chunkier soup.Once the onions are done, add all the spices to the pot and cook for one minute.Add the shredded chicken, tomato mixture and chicken broth to the pot. Simmer, partly covered for about 15 minutes.Stir in the squash, green beans, corn (if using) and 1/2 cup cilantro. Add an additional cup (or more) of water if you find the soup too thick for your tastes. Simmer, partly covered for about 30 more minutes or until the vegetables are tender. Taste and add salt if necessary.Ladle the soup into a bowl and sprinkle with the remaining cilantro. Squeeze a wedge of lime into the bowl just before serving. This is also good with a few slices of avocado on top.

Step by step:

1. Tip: For faster shredding, cut chicken into large chunks and transfer to the bowl your mixer. Using the paddle attachment, mix on low until the chicken is shredded. In a large skillet or pot with a tight-fitting lid, arrange chicken in a single layer and cover with about 1 inch of water. Sprinkle in a few pinches of salt.

2. Place on medium-high heat and bring to a boil. Cover and reduce heat to medium-low. Simmer for 10 to 15 minutes or until the internal temperature in the thickest part of the chicken reaches 165 degrees.

3. Transfer chicken to a large bowl or cutting board and shred with two forks. Set aside. (This can be done the day before and stored in the fridge.)In a large stock pot or dutch oven (at least 4-5 quarts), heat oil over medium heat.

4. Add the onions, sweet peppers and garlic. Cook until the onions are translucent, about 5-8 minutes.Meanwhile, add the tomatoes, carrots, green pepper and jalapeno to a blender or food processor and mix until well blended. Process longer for a smoother soup or shorter for a chunkier soup.Once the onions are done, add all the spices to the pot and cook for one minute.

5. Add the shredded chicken, tomato mixture and chicken broth to the pot. Simmer, partly covered for about 15 minutes.Stir in the squash, green beans, corn (if using) and 1/2 cup cilantro.

6. Add an additional cup (or more) of water if you find the soup too thick for your tastes. Simmer, partly covered for about 30 more minutes or until the vegetables are tender. Taste and add salt if necessary.Ladle the soup into a bowl and sprinkle with the remaining cilantro. Squeeze a wedge of lime into the bowl just before serving. This is also good with a few slices of avocado on top.

Nutrition Information: