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Spicy Chicken Jalapeno Soup

Chicken soup with jalapenos adds zing and flavor, plus vitamin C to your bowl, making this a perfect sick-day soup to keep in the freezer!
Prep Time15 minutes
Course: Soup
Keyword: chicken jalapeno soup, crockpot chicken soup, crockpot mexican chicken soup, easy chicken soup, freezer chicken soup, instant pot chicken soup, mexican chicken soup, sick day chicken soup, slow cooker chicken soup, spicy chicken soup
Servings: 3
Author: Ruthy Kirwan

Equipment

Ingredients

  • 1 yellow onion diced
  • 3 garlic clove minced
  • 2 boneless, skinless chicken breast
  • 2 carrot diced
  • 14 ounce canned diced tomatoes with green chiles
  • 3 tablespoons lime juice
  • 2 jalapeno diced
  • 14 ounce canned black beans drained
  • 4 cups chicken or vegetable broth
  • 4 tablespoons fresh cilantro chopped

Instructions

Prep Ahead

  • Prepare all ingredients except minced cilantro and add to reusable bag or container. 
  • Prep cilantro and store alongside the prepared and stored soup bag. 
  • Store both bags in the fridge for 3-5 days, or the freezer for 5- 7days.

Prepare From Prepped:

  • Add contents from the soup ingredients bag to Instant Pot, crockpot, or stovetop pot as needed, and cook according to instructions for each. 
  • Prior to serving, sprinkle with minced cilantro and serve hot. 

Make From Fresh:

    For the Instant Pot: 

    • Add everything except the chopped cilantro to Instant Pot for 40 minutes on High Pressure, with quick pressure release. 
    • Remove chicken breasts and shred, then add them back to the soup. 
    • Top with minced cilantro and serve hot.

    For the crockpot: 

    • Add all ingredients to the crockpot for 4 hours on high, 6 on low. 
    • Remove chicken breasts from the soup and shred, then add back to the pot. 
    • Top with minced cilantro and serve hot.

    For the stovetop: 

    • Saute onions and garlic in 2 tablespoons olive oil over medium heat in a large pot with a tight-fitting lid, until onions have started to soften.
    • Add remaining ingredients except for minced cilantro, bring to a boil, then lower to a simmer. 
    • Cook 2-3 hours, stirring occasionally, until chicken is cooked through and falling apart. 
    • Shred chicken in the pot, then top with cilantro and serve hot. 

    Notes

    Chicken soup made with jalapenos adds zing and flavor, as well as adds a bunch of vitamin C to your bowl, making this a perfect sick-day soup to keep in the freezer! 
    If you don’t want too much heat, scrape the seeds and “ribs” off the inside of the jalapenos before mincing and adding to the soup. Making this to go straight in the freezer and cook at a later date? Use bouillon cubes instead of broth, which makes it easier to freeze and thaw. Just don’t forget to add the water when you’re ready to cook!