Spicy Chicken Soup with Peppers
This homemade spicy chicken soup with peppers recipe is the perfect light, healthy meal and a quick, easy way to use up leftover rotisserie chicken. Enjoy it for lunch or dinner, and freeze leftovers for an easy meal-prep option later.
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We love spicy soups! Have you tried Banga soup? It is a traditional African dish with blended scotch bonnet peppers and is so delicious and hearty. And besides this chicken soup with bell peppers, check out this tasty, homemade restaurant fave: chicken hot and sour soup. We have a ton of soup recipes to have a look at for more inspiration.
Why you will love this recipe
- This is the best spicy chicken soup recipe for when you have leftover chicken or rotisserie.
- It’s light but balanced with some spice thrown in there by way of my secret spicy sauce. Who doesn’t love a great soup with a secret sauce?
- Naturally gluten-free. Bonus!
Ingredient notes
Find the complete ingredient list, with measurements, in the recipe card below.
- Chicken Broth – Use either packaged broth or homemade chicken stock.
- Chicken – This recipe uses already cooked and shredded chicken. Use rotisserie to make it even easier. Both chicken breast and chicken thighs taste great.
- Bell Peppers – Any color of bell pepper works. You can also swap in poblano peppers for a little more heat.
- Ketchup – The sweet base to our secret sauce.
- Chili Flakes – The heat component to the secret sauce.
- Cilantro – We use cilantro for its fresh and clean flavor. Use this cilantro guide for storage tips.
Equipment
- Cutting Board and Knife – For prepping the peppers and chopping the cilantro. I love and adore my Victorinox chef’s knife that I have had for 10 years.
- Soup Pot – I use a large pot to give me room to stir.
- Built from heavy-duty, food-grade 18/0 stainless steel.
- The tempered glass lid locks in heat and moisture while allowing you to monitor at a glance.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, slice up the veggies into thin strips.
Step 2
Then, bring your chicken broth or stock to a simmer on the stovetop over medium heat and add in the peppers.
Step 3
Next, stir in the spicy ketchup, aka the secret sauce! It is the key.
Expert Tip!
Control the heat gradually. The recipe calls for 1 tablespoon of chili flakes, but starting with half lets you adjust the spice level without overpowering the broth. Add more after tasting if you want more heat.
Step 4
Then, add the chicken to the mixture.
Give everything a good stir and let it simmer away.
Step 5
Finally, stir in the fresh cilantro.
Some love it, some hate it. I am in the LOVE camp.
Season the soup with salt and pepper if desired.
Substitutions and recipe variations
Use leftover turkey or shredded pork instead.
Instead of chili flakes, use cayenne pepper or a few dashes of hot sauce instead. Start small and add more to taste.
Add some cooked grains to this chicken and bell pepper soup for more staying power. Use my tried and true method for cooking perfect brown rice quickly, instant pot quinoa, or a whole grain noodle, like brown spaghetti or penne, that will help keep you satiated.
Serving suggestions
Ladle into bowls and garnish with more fresh cilantro and a lime wedge.
Pair it up with a salad for a nice meal. We love this simple lettuce salad.
Top with avocado or add a dollop of Greek yogurt or sour cream for a creamy contrast to the spicy broth or to cool things down if the soup has a little more heat than expected.
Add some crunch with a side of homemade pita chips.
FAQS
Absolutely. Reduce the chili flakes or leave them out altogether for a milder version. You can always add more heat at the table with hot sauce.
Add cooked rice, quinoa, beans, or noodles. Stir them in toward the end so they warm through without becoming overly soft.
Storage tips
To Store: Store leftovers in an airtight container in the refrigerator for about 3 to 4 days. Reheat on the stovetop or in the microwave.
To Freeze: Let it cool completely, then transfer it to freezer-safe containers. Leave a little room for expansion and thaw in the fridge before reheating.
More chicken soup recipes
If you’ve tried this chicken and pepper soup recipe, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
*Originally posted May 2013. Updated March 2, 2020, and updated again August 9, 2026.*
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Spicy Chicken Soup with Peppers
Ingredients
- 6 cups chicken broth
- 2 cups thinly sliced bell peppers
- 3 tbsp ketchup
- ½ – 1 tbsp chili flakes *choose your preferred heat level
- 3 cups cooked, shredded chicken
- ½ cup freshly chopped cilantro
Instructions
- In a large saucepan, bring the broth to a simmer over medium heat.
- Meanwhile, in a small dish, stir the chili flakes into the ketchup.
- Next, add the peppers and the spicy ketchup to the broth and stir well.
- Let the soup simmer until peppers are crisp-tender, about 5 minutes.
- Add the shredded chicken and chopped cilantro and stir. Turn the heat down and let it simmer for another 5-10 minutes to warm the chicken through.
- Ladle evenly into bowls and top each with more fresh cilantro.
So delicious!!
Thanks D!! We are happy you liked it. 🙂
Love it! But is it spicy? You put chili flakes and also pepper.
Btw, I’m interested in your mantra, wait to see more information abt it xD
Hey Natalie! Yes, the soup is on the spicy side. The chili flake/ketchup combo adds some heat for sure. Check out the ‘about’ page for info on my mantra. 🙂 Enjoy the rest of your week!!
Yay. Thank you 🙂
This soup does look very light and refreshing! I would have never thought to add ketchup to soup but I love ketchup so I’m sure it’s great.
I’m hoping your 7 day cleanse involves food! Only drinking juice for 7 days would be torture. I’m interested to see how it goes though! I should probably jump on board after all of those cupcakes I ate! 🙂
Too much recipe tasting is the exact reason I need a cleanse! There is food for sure. I need food! It’s a bit of an elimination diet and nothing processed.