Spicy Soup
Welcome to our beloved spicy soup. I first came up with this recipe back in college — all I had was chicken and tomatoes, and since then it has become a family favorite. Over the years, I’ve added ingredients here and there, but it’s still wonderfully simple. The best part? You don’t really need to measure anything — it always turns out delicious.
Our kids adore it (probably as much for the baguette we serve alongside as for the soup itself). As the fall season arrives, this becomes a weekly staple in our home, though truthfully we enjoy it year-round.
Ingredients
-
1 (28 oz) can diced tomatoes
-
2 (14.5 oz) cans fire-roasted diced tomatoes
-
2–3 cans Ro-Tel tomatoes with green chilies (adjust for spice preference)
-
2–3 cloves garlic
-
1 tsp salt (plus more to taste)
-
¼ tsp crushed black pepper
-
1 lb+ chicken thighs (leave whole)
-
1 onion, sliced (optional)
-
1–2 sliced carrots (optional)
-
¼ cup extra virgin olive oil
Tip: If you prefer a smoother texture, blend some of the tomatoes before adding.
Method
-
In a large pot, heat olive oil over medium heat. If using onions, sauté them with the chicken for 3–5 minutes, until the chicken is lightly seared (but not fully cooked).
-
Add the canned tomatoes, garlic, salt, and carrots. Bring to a boil.
-
Once boiling, reduce the heat to low. Cover and let simmer for about 45 minutes, stirring occasionally, until the chicken is tender and falling apart.
-
Shred the chicken with two forks and return it to the pot. Add crushed pepper and adjust salt to taste. If you prefer a lighter broth, add a splash of water. Cook for 2–3 more minutes.
-
Let the soup cool for 10 minutes before serving (it tastes even better this way).
Serve with warm, crusty baguette — trust me, you won’t regret it.
Enjoy!