Spicy Four C’s Chicken Soup

There’s something timeless about a bowl of chicken soup—it’s the ultimate comfort food, celebrated for its soothing, hydrating, and anti-inflammatory benefits. Beyond its nutritional value, chicken soup carries deep emotional roots, evoking memories of care, warmth, and home. This recipe puts a fresh, flavorful spin on tradition by introducing the “Four C’s”—chili powder, cumin, coriander, and cayenne—for a gentle kick that supports wellness while bringing a delicious depth of flavor. Think of it as the perfect blend between a zesty chicken tortilla soup and a hearty corn and potato chowder—designed to comfort, nourish, and energize.

Ingredients

• 1 whole onion, diced

• 2 carrots, sliced

• 1 red bell pepper, diced

• 1 jalapeño, finely chopped

• ½ tablespoon cayenne pepper

• 1 tablespoon chili powder

• 2 tablespoons ground cumin

• 2 tablespoons ground coriander

• 2 tablespoons olive oil

• 2 tablespoons salt

• 1 tablespoon coarse ground black pepper

• 1 can Rotel (diced tomatoes with green chilies)

• 6 golden potatoes, diced

• 64 ounces chicken stock

• 2 whole chicken breasts

• 1 large zucchini, sliced

• 1 can corn, drained

Optional garnishes: fresh cilantro, avocado slices

Steps

1. Sauté the aromatics. In a large soup pot, heat olive oil over medium heat. Add the onion, carrots, bell pepper, jalapeño, cayenne, chili powder, cumin, coriander, salt, and pepper. Sauté for 5–7 minutes, until the vegetables are fragrant and tender.

2. Build the base. Add the chicken stock, Rotel, diced potatoes, and whole chicken breasts to the pot. Bring everything to a gentle boil.

3. Simmer and shred. Once boiling, reduce heat and simmer for 30 minutes, allowing the flavors to meld. Remove the chicken breasts and set aside to cool slightly.

4. Finish the soup. Using two forks, shred the cooled chicken and chop if needed. Return the chicken to the pot along with zucchini and corn. Simmer for another 30 minutes, or until the potatoes and zucchini are fully cooked and the soup is fragrant.

5. Taste and serve. Adjust spices and salt to taste. Ladle into bowls and garnish with fresh cilantro and avocado slices for a nourishing, anti-inflammatory meal.

Tip:

This soup is perfect for meal prep and gets even better the next day. Pair with a cozy blanket and your favorite book for the ultimate self-care evening.

Note:

Contains nightshades (tomatoes, bell pepper, and jalapenio). If you’re avoiding nightshades, consider swapping in extra carrots, celery and zucchini for the tomatoes and peppers.

Disclaimer:

Drafted by Kara and thoughtfully refined with the help of AI editing tools to ensure clarity and accuracy; graphics may include stock imagery and are not always original photography.

I am not a medical professional. The information provided on this blog is for educational and informational purposes only and is not intended as medical advice. Always consult with your healthcare provider before making any changes to your diet, wellness routine, or health practices.

Some posts may contain affiliate links, and I may receive a commission or other benefits from qualifying purchases made through those links—at no additional cost to you.