Spicy Chicken-Vegetable Soup - Kraft Recipes Top
Comida Kraft
Recipe Box

Spicy Chicken-Vegetable Soup

Prep Time
Total Time

8 servings

Whip up some Spicy Chicken-Vegetable Soup with a recipe from KRAFT Recipes. Enjoy this flavorful soup with corn, roasted peppers and cilantro.

Read MoreRead Less

What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Blend 2 cups broth, chiles, onions and garlic in blender until smooth; pour through fine-mesh strainer into medium bowl. Press strained solids to remove as much liquid as possible. Discard strained solids. Stir remaining broth into strained broth mixture.
  • Heat dressing in large skillet on medium heat. Add chicken; cook 5 min. on each side or until evenly browned. Pour broth mixture over chicken; bring to boil. Add corn and pumpkin; cover. Simmer on medium-low heat 25 min., stirring occasionally. Add zucchini; cook, covered, 10 min. or until chicken is done (165°F), stirring occasionally.
  • Ladle soup into 8 bowls; sprinkle with cilantro. Squeeze lime wedge over each serving.

Special Equipment Needed

Make Ahead

The broth mixture can be prepared ahead of time. Cool, then refrigerate up to 2 days before using as directed. Or for longer storage, freeze in airtight container up to 1 month; thaw in refrigerator before using.

How to Serve Soup

In many Hispanic countries, chicken soup is traditionally served with the whole chicken pieces. If desired, remove chicken from soup, shred or chop chicken and return to soup before serving. You can also cut the corn off the cob before serving, if desired.

How to Roast Peppers

Heat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.


  • 8 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1 Vegetable
  • 3 Meat (L)

Nutrition Bonus

The pumpkin and zucchini team up to make this spicy soup both rich in vitamin A and a good source of vitamin C.

Nutritional Information

Serving Size 8 servings
Calories 180
Total fat 7g
Saturated fat 1.5g
Cholesterol 55mg
Sodium 330mg
Carbohydrate 11g
Dietary fiber 2g
Sugars 4g
Protein 21g
% Daily Value
Vitamin A 30 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews