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.
Servings 4
Calories 231kcal
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.
Notes
To Store: Store leftovers in an airtight container in the refrigerator for about 3 to 4 days.
To Freeze: Let it cool completely, then transfer it to freezer-safe containers. Leave a little room for expansion and thaw in the refrigerator before reheating.
Nutrition
Calories: 231kcal | Carbohydrates: 10g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 96mg | Sodium: 1524mg | Potassium: 570mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3147IU | Vitamin C: 96mg | Calcium: 45mg | Iron: 2mg