Description
A flavorful and easy copycat recipe of Carrabba’s spicy chicken soup, featuring tender chicken, vegetables, and a spicy kick.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 pound boneless chicken breast, cubed
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until softened, about 5 minutes.
- Add carrots and celery; cook for another 3 minutes.
- Stir in chicken cubes and cook until browned on all sides.
- Pour in diced tomatoes and chicken broth; bring to a boil.
- Add cumin, chili powder, cayenne pepper, salt, and pepper; stir well.
- Reduce heat and simmer for 20 minutes.
- Add corn and black beans; simmer for an additional 10 minutes.
- Garnish with fresh cilantro before serving.
Notes
Adjust the cayenne pepper for desired spice level; this soup pairs well with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: Italian-American
Nutrition
- Calories: 250
- Sugar: 5g
- Fat: 10g
- Carbohydrates: 20g
- Protein: 22g