Chopt Spicy Chicken Soup Recipe
This Chopt Spicy Chicken Soup Recipe is a bold and flavorful dish inspired by Chopt Creative Salad Co. It features shredded chicken, fire-roasted tomatoes, black beans, and a smoky, spicy broth packed with warming spices. Perfect for a comforting meal, this soup is easy to make and can be customized with your favorite toppings.
Equipment
- Large soup pot
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
Ingredients
- 2 cups shredded cooked chicken rotisserie or boiled
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium bell pepper chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 can 14.5 oz fire-roasted tomatoes
- 1 can 15 oz black beans, drained and rinsed
- 1 small can 4 oz chipotle peppers in adobo sauce, chopped
- 4 cups chicken broth
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon lime juice
- Optional Toppings:
- Avocado slices
- Fresh cilantro
- Tortilla strips
- Sour cream
- Shredded cheese
Instructions
- Sauté the Aromatics: Heat olive oil in a large soup pot over medium heat. Add the chopped onion and bell pepper. Cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
- Add the Spices: Sprinkle in cumin, smoked paprika, and chili powder. Stir well to coat the vegetables in the spices.
- Combine Ingredients: Pour in the fire-roasted tomatoes, black beans, chopped chipotle peppers, and chicken broth. Stir everything together and bring to a simmer.
- Add the Chicken: Add the shredded cooked chicken and let the soup simmer for about 20 minutes, allowing the flavors to meld together.
- Season & Finish: Stir in lime juice, salt, and black pepper. Adjust seasoning as needed.
- Serve & Enjoy: Ladle the soup into bowls and top with avocado slices, fresh cilantro, tortilla strips, or shredded cheese.
Notes
- For extra spice, add an additional chipotle pepper or a pinch of cayenne pepper.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Serve with a side of warm cornbread or a fresh green salad for a complete meal.
