This spicy chicken vegetable soup is loaded with so many vegetables, that you’ll feel like you’re eating a vegetable soup – almost. However, just one bite of the seasoned chicken is all it takes to remind you of why a chicken vegetable soup is one of the most comforting soups one can make. Seasoned chicken is combined with roasted chiles, carrots, cabbage, and other vegetables to make a healthy, hearty soup enjoyed by the whole family.
Some of the spiciness in this soup comes from the roasted chile – a New Mexico green chile such as Hatch or roasted poblano. A unique flavor of spiciness is produced with the use of Chinese hot mustard powder.
Even with the chicken, the massive amount of vegetables and the chile, the most important characteristic of this soup is its rich broth. So no matter what, please take the time and make the broth from scratch. It only takes about 40 minutes. Not only does it produce a rich and spicy broth, but it seasons the chicken breasts which, as we all know, can tend to be rather bland. While making the broth, prepare all of the vegetables for the soup. By doing this, the soup comes together quite quickly once the broth is made.
Enjoy!
Spicy Chicken Vegetable Soup
This chicken vegetable soup is loaded with a variety of vegetables, roasted green chile and a spicy Chinese hot mustard powder. It's hearty, healthy and has a rich and tasty broth. It will have your family coming back for more.
*See Kitchen Notes for more information, links and substitutions.
- 8 cups water
- 2 chicken breasts, cut in half crosswise
- 2 large bay leaves
- 1 Tbsp. crushed dried oregano
- 1 tsp. black pepper
- 3/4 tsp. hot mustard powder*, or taste
- 1 tsp. sea salt*
- 2 Tbsp. olive oil
- ½ medium to large onion, chopped
- ½ medium to large bell pepper, chopped
- 6 garlic cloves, minced
- 1 large carrot, peeled and chopped
- 1 large yellow potato*, cut into ½” cubes
- 1 cup fresh or frozen corn
- 2 large roasted poblano chile or ½ cup roasted NM green chile*, chopped
- 1 generous cup of chopped green cabbage
- Monterey Jack cheese*, grated (a little for each serving)
- Corn chips or fried tortilla strips*
For the broth – Add 8 cups water to a large soup pot along with the herbs and spices (bay leaves, oregano, pepper, mustard powder and sea salt).
Bring to a boil. Add the chicken breasts. Bring back to a boil, then reduce to a simmer. Cover and simmer for 30 minutes.
Prep soup ingredients – While the chicken in simmering, chop the onion, bell pepper and garlic. Transfer to a bowl.
- Chop the carrot and potato. Set aside.
Chop the chile and cabbage. Add to the corn. These ingredients will be added near the end of cooking.
Once the broth has cooked, transfer the chicken to a plate to cool. Once cool, shred into bite size pieces. Measure out 2 cups. Save any remaining chicken for another meal.
Transfer all of the broth to a large measuring cup. You should have about 7 cups of broth. If you don't add water to the broth.
- In the dry soup pot, heat the olive oil. When hot, add the onion, pepper and garlic and sauté on medium low until onion is translucent, about 4 – 5 minutes.
- Add the carrot and potatoes and cook for 2 minutes.
- Pour all of the broth into the soup pot with the sautéed vegetables. Bring to a boil. Reduce to a simmer and simmer for 20 minutes.
- Smash about half of the potatoes against the side of the pot. This adds a little consistency to the broth.
Add the chicken, corn, cabbage and roasted chile. If soup is too thick, add more water to get the consistency you prefer. Bring to a boil and simmer for 10 minutes.
Remove from heat and taste for desired seasoning. Adjust if needed.
If you have time, let the soup cool then refrigerate for at least 4 hours or overnight. We all know that soup is better the next day.
When ready to serve, reheat. You may need to add a little more liquid so use water or make a broth with water and a little bouillon paste. Add only enough to provide the consistency you want.
To serve, top each bowl of soup with a bit of cheese and some crumbled chips or fried tortilla strips.
Mustard Powder – Chinese hot mustard powder has such a unique flavor that I love using it in this soup. However, you can use any hot mustard powder or if you don’t want the heat, use regular mustard powder. You might have to adjust the amount to your preference.
Sea Salt – I used an Apple Smoked Infused sea salt which added a touch of smokiness to the broth. However, a lime infused sea salt or any regular sea salt works as well.
Yellow Potato – My preference is a Yukon gold or any yellow potato. They have the creamiest texture and are easy to smash in the pot to help thicken the broth. BTW – I don’t peel the potatoes because there are a lot of good nutrients in the peel.
Roasted Chile – For a less spicy soup, use the poblano or a medium roasted green chile. Adjust amounts to your desired tastes.
Cheese – A sharp or medium cheddar also works.
Fried Tortilla Strips – I prefer the tortilla strips over crumbled corn chips because they don’t get soggy as quickly. To see how to fry tortilla strips, go to the link provided and scroll down into the migas recipe for the section on frying tortilla strips.
Vegetarian/Vegan Option – Replace the chicken with white beans. Start with dried white beans (Cannellini bean works best, you can use navy beans as well). Use the same seasoning as used for the chicken broth. Replace the chicken broth with bean broth from the cooked beans.
The past couple of weeks I’ve seen many recipes for some great soups and chowders. Here are a few you might want to check out.
Southwest Style Chicken (or Turkey) Chowder @Kitchen Riffs
Creamy Wild Rice Soup With Chicken @Cooking on the Ranch
Italian Lentil Soup @La Bella Vita
Japanese Cream Stew (White Stew) @Just One Cookbook
Also, here are links to some more chicken and vegetable soups cooked up in MJ’s Kitchen.
Terrific soup and wonderful Hallowe’en colours. Thank you MJ. We’ll have this again.
J
Thank you so much Janet! I’m thrilled you enjoyed it. Happy Halloween!!! Cheers, MJ
What a delicious recipe and perfect for the season!
Thanks Kandana.
I could eat soup everyday… I know I would love this one, especially now when it is so cold and snowy outside.
Thanks Adina. If you get snow, please send it my way. We desperately need the moisture. 🙂
I’m a sucker for recipes that are over-the-top better than the average, ho-hum, same-old, same-old recipes. You ALWAYS deliver the best recipes with intense flavor, MJ! I have soup plus comfort on my mind during these cold winter days. And your chicken soup with lots of kicked up flavor fits perfectly. Now I’m on a mission to find Hatch chile in my neck of the woods. Is there a substitute if I can’t find it, MJ?
Thanks Roz. I know what you mean. Cold weather makes me want soup everyday! 🙂 You can substitute any green chile, doesn’t have to be Hatch. I’ve used roasted poblanos and they work just as well, just not as spicy. If you can’t find any type of chile, then roast a green bell pepper, but increase the mustard powder to 1 tsp. to get enough of a kick. Hope this helps Darlin.
MJ,
Great advice to this chile novice!
Thanks my friend!
You are most welcome. 🙂
It must be heavenly good: made from scratch with an abundance of vegetables ! Perfect for cold days we have over here !
Thanks Darlin. As you well know, dishes are always better when made from scratch, :).
There are so many wonderful layers of flavour in this delicious Spicy Chicken and Vegetable Soup, MJ! It is so wholesome too. Thank you for sharing it with the Hearth and Soul Link Party. I’ve shared this post on the H&S Facebook page. Take care and I hope your week is going well.
Thanks April. And thanks for all of the sharing.
Chicken soup on steroids! I love it
That’s what my husband said. ) Thanks Raymund.
Now this is a soup, we must try. Chinese Hot mustard powder and chock full of veggies. This is just what we are craving. Sharing to all of our favorite boards.
Thanks Bobbi and thank you for the sharing.
Certainly not your average chicken soup recipe…your recipes never disappoint.
Thanks so much Karen.
I love this take on chicken soup!
Thanks Jeff.
this sounds so delicious and tasty and good for you MJ. how delish! but probably a bit hot here in our neck of the woods at the moment. then again i did make a chicken and veg soup on the weekend even tho it was 33C!
cheers
sherry
Thanks Sherry. nothing wrong with making soup in hot weather. 🙂 I could eat it year round.
Perfect feel good winter food!
Yummy! I made this for lunch today, with a few substitution for things I didn’t have. I used turkey and turkey broth, sweet potatoes, and some leftover navy beans in the fridge instead of corn. Everyone liked it a lot. I squeezed some lime over the individual bowls. We really liked this addition. It was warm and filling. Everyone even held up their bowls to get all the broth. Another winner!!
Well YAY! You are so sweet! I’m glad you all enjoyed it and yes, the broth is drinkable. 🙂 XOXO
I love your veggie friendly soup, it sounds very flavorful especially with the addition of hot mustard. I wouldn’t have thought of adding mustard powder but I can see that it would give it a unique flavor. Tomorrow’s forecast might call for soup!! Thanks for the great recipe!
Thanks Jan! Yep, looks like more soup is on the menu for tomorrow. Stay warm my friend.
I adore the flavors you included here. Of course, there’s the obligatory green chilis but the addition of the mustard powder is genius!
Thanks Debra. What doesn’t benefit from a little green chile. 🙂
We have a dusting of snow and your soup is calling my name. The heavy dose of veggies and spices is perfect for me. And I’m certain Bill will love it, too! Happy Monday!
Thanks Liz! We’re suppose to have snow tomorrow, so it looks like another soup is on the menu. 🙂 Have a great week.
Hi MJ. What a wonderful bowl of soup. I’ll be making this soon. We love chicken and vegetable soups, and with my stash of Hatch Chiles in the freezer, I’m in business. I love the idea of adding mustard powder. I have standard mustard powder, no Chinese, and can see how it will elevate the flavor. Thanks for that idea!. And thanks for linking to my Chicken and Wild Rice Soup. 🙂
Thanks Lea Ann. I hope you do get a chance to make it. I think you’ll love it. And you are welcome for the sharing. I hope to make it next week after I pick up some pancetta and half & half.
I think you’ve convinced me on the broth. I haven’t made a good broth in a while and this one sounds like a winner. And what a hearty soup – so many good things going on in here MJ, love all the veggies poking through, we like cabbage in our soup too! I want to investigate your fried tortilla strips further… they sound like the perfect crispy topper, yum! I have all the ingredients to make this lovely recipe this week:)
Thanks Kelly. I hope you do get a chance to make this soup. It’s well worth the effort, and actually, the effort is minimal compared to most soups. Mostly a bunch of chopping. Stay warm!
MJ… you were right; the broth was absolutely worth it — delicious (perfectly seasoned with just the right amount of piquant) and I loved discovering how it locks in flavor as the chicken poaches (so tasty), and the chicken (I used thighs) lends fat to the broth; it’s a beautiful relationship:) I will be using this method going forward. Thank you!
Thanks Kelly! I’m so excited that you have already made it and more thrilled that you enjoyed it. I’m sure the thighs do add even more flavor due to the bone and fat content. Good call. Oh yes, poaching the chicken with the seasoning does do wonders for the chicken.
There was so much flavor! I subbed white beans for the chicken and it was fabulous!
Fantastic! I’m thrilled you enjoyed it!
I confess, I don’t have all the ingredients, but I want to make this so much, I have it simmering on the stove right now. It looks like a very forgiving recipe, which is the best kind!
WOW! You already have it started? That’s awesome. I saw your second message and love the substitution of white beans for the chicken. I was wondering what you would do to make it vegetarian. I’m thrilled that you liked it and thanks so much for your feedback! Have a wonderful week!
It’s still freezing cold here though it stopped snowing a while ago…so this is exactly what I would love to have now…warming, flavourful and delicious.
Thanks Angie. Oh it’s the perfect soup for a cold winter’s day. Enjoy the snow!
Oooh, I really like the idea of the mustard powder in the broth. Haven’t done that, but I will. Love any kind of soup at this time of the year (any time of the year, really), particularly one loaded with veggies. This looks so good — tons of flavor, and quite healthy. Good stuff — thanks.
Thanks John. I do love mustard powder and the Chinese mustard is my favorite. I first had it when I bought a bottle from Season & Spice. It adds so much flavor. Hope you get a chance to try this.