Some days, this sweet baby I have just doesn’t want to be put down. She’s perfectly content to hang out in my left arm while I attempt to do all the life tasks with my right. And with the exception of chopping vegetables and using a can opener, I made this chicken soup and documented it for you while hauling her around. You can trust me when I say this is easy!
The soup starts with onions, bell pepper, and garlic in a big pot with a little olive oil and a sprinkle of salt and pepper. From there, it’s a matter of dumping in a few seasonings, a can of tomatoes and a can of beans, chicken broth, and shredded chicken! I had shredded chicken and stock in the freezer, but a rotisserie or leftover roast chicken is a nice shortcut, too.
Sometimes even your best shot is blurry. I blame the baby.
At this point, you can simmer the soup for as long as you and the hungry people in your midst can handle. The whole pot can be ready in under an hour, or you can let it bubble on the stove all afternoon. Either way, the final step is to add corn and your favorite salsa to spice things up!
I used a mild fresh salsa since my three-year-old doesn’t like anything too “ficy” [spicy]. Any salsa that you like on it’s own is great – this is a good time to bring in a smoky flavor with a chipotle salsa, or to amp up the heat (see the notes on the recipe for other ways to make this soup live up to its name – I actually debated changing it since I’ve toned things down so much for my girl! Kinda Not Really Spicy Mexican-y Chili-ish Chicken Soup Stew doesn’t have the same ring, though…).
Simmer at least 15 more minutes while you bake a pan of cornbread (or open a bag of tortilla chips – you have to finish off your salsa, after all) and shred some cheese. Sour cream and avocado are good toppings, too!
I love to make soup for dinner at the end of the week so we can eat leftovers for weekend lunches…and this is one of those meals that’s even better the second day. Spicy chicken soup also does very well in the freezer! I put single servings in pint mason jars (just make sure to leave space for it to expand) since we have a chest freezer, but if space is an issue you can pour cooled soup in a freezer bag and lay it flat.