30+ Flavorful Spicy Soup Recipes to Warm You Up

Nothing beats the chill of a cold day like a hot, spicy bowl of soup.

Whether you’re a fan of bold, fiery flavors or just enjoy a hint of heat, a spicy soup can add the perfect punch to your meal.

From rich, creamy concoctions to clear, broth-based delights, there’s a spicy soup out there for every taste preference.

These soups not only warm your body but also tantalize your taste buds with a variety of spices that range from the mild heat of paprika to the intense burn of fresh chilies.

Whether you’re looking to spice up a weeknight dinner or impress guests with something unique, these 30+ spicy soup recipes are sure to become new favorites.

Packed with heat, flavor, and warmth, these soups are as comforting as they are exciting.

30+ Flavorful Spicy Soup Recipes to Warm You Up

Spicy soups are more than just meals; they’re an experience.

They can awaken your senses, provide warmth on chilly days, and deliver a sense of satisfaction that only the perfect blend of spices can offer.

With these 30+ spicy soup recipes, you’re equipped with everything you need to create a variety of bold and flavorful dishes that will spice up your life.

Whether you prefer your soup with a fiery kick or just a subtle zing, these recipes offer a diverse range of options for every palate.

So, embrace the heat, get into the kitchen, and enjoy a bowl of something truly special today. Your taste buds will thank you!

Spicy Black Bean Soup

This Spicy Black Bean Soup is a hearty, flavorful dish that combines the richness of black beans with a kick of heat. Packed with vegetables, spices, and a touch of lime for brightness, it’s the perfect meal for those who love a little spice in their life. The heat comes from jalapeños and chipotle peppers, making this soup a comforting yet bold dish that’s sure to satisfy.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 jalapeños, chopped (seeds removed for less heat)
• 1 chipotle pepper in adobo sauce, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cayenne pepper (adjust to taste)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup corn kernels (fresh or frozen)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic, jalapeños, chipotle pepper, cumin, smoked paprika, and cayenne pepper. Stir and cook for another 2 minutes until the spices become fragrant.
3. Add the black beans, diced tomatoes, vegetable broth, and corn. Stir to combine, then bring to a boil.
4. Lower the heat and simmer for 20-25 minutes, allowing the flavors to meld together.
5. Season with salt, pepper, and lime juice. Taste and adjust seasoning if needed.
6. Use an immersion blender to blend half of the soup (or transfer a portion to a blender) for a thicker texture.
7. Serve hot, garnished with fresh cilantro if desired.

This Spicy Black Bean Soup is a perfect blend of smoky, spicy, and savory flavors, offering a warming bowl of comfort for cold nights. The combination of jalapeños, chipotle peppers, and cayenne gives it just the right amount of heat, while the corn and beans provide substance and texture. The lime juice adds a refreshing zing that balances the richness of the spices. Whether enjoyed as a meal on its own or paired with a side of crusty bread, this soup is sure to become a favorite for spice lovers.

Thai Red Curry Soup

This Thai Red Curry Soup is a fragrant and spicy delight, bringing together the bold flavors of red curry paste, coconut milk, and fresh herbs. With a perfect balance of heat from Thai bird’s eye chilies and the creaminess of coconut milk, this soup transports you straight to the heart of Thailand. Packed with vegetables and proteins like chicken or tofu, it’s a nourishing, warming dish for any occasion.

Ingredients:

• 2 tablespoons red curry paste
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1-2 Thai bird’s eye chilies, chopped (adjust to heat preference)
• 1 can (14 oz) coconut milk
• 3 cups chicken or vegetable broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 cup mushrooms, sliced
• 1 cup carrots, sliced
• 1 red bell pepper, chopped
• 1 cup cooked chicken breast (or tofu for a vegetarian option)
• Fresh basil or cilantro for garnish
• Juice of 1 lime

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, ginger, and chilies. Sauté for 5 minutes until softened and aromatic.
2. Stir in the red curry paste and cook for another 2 minutes, allowing the paste to release its flavors.
3. Add the coconut milk, chicken broth, fish sauce, and brown sugar. Stir well to combine, and bring to a boil.
4. Reduce the heat and simmer for 10-15 minutes, letting the soup develop its flavors.
5. Add the mushrooms, carrots, red bell pepper, and cooked chicken or tofu. Continue to simmer for another 5-10 minutes, until the vegetables are tender.
6. Finish with lime juice, and taste to adjust seasoning as needed.
7. Serve hot, garnished with fresh basil or cilantro.

The Thai Red Curry Soup offers a rich and comforting experience with every spoonful. The combination of spicy curry paste, creamy coconut milk, and a variety of fresh vegetables makes this soup not only nourishing but incredibly satisfying. It’s a wonderful meal for those who crave a balance of spice and creaminess, with a hit of citrus from lime and a touch of sweetness from brown sugar. Perfect for a chilly evening or whenever you need a comforting, flavorful bowl of soup.

Spicy Sweet Potato and Carrot Soup

This Spicy Sweet Potato and Carrot Soup is a wholesome, vibrant soup that brings together the sweetness of roasted sweet potatoes and carrots with a spicy kick. Infused with ginger, garlic, and a touch of cayenne, this soup delivers layers of warmth and flavor. The creamy texture from blended vegetables makes it a satisfying meal, while the heat from the spices gives it a delightful zing.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 3 carrots, peeled and chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (adjust to heat preference)
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Juice of 1/2 lime

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potatoes and carrots with 1 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, until tender and caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 5 minutes until the onion is soft.
3. Stir in the cumin, cinnamon, and cayenne pepper. Cook for another 1-2 minutes to allow the spices to bloom.
4. Add the roasted sweet potatoes, carrots, and vegetable broth to the pot. Bring to a simmer and cook for another 10 minutes to let the flavors meld together.
5. Use an immersion blender to blend the soup until smooth and creamy. (Alternatively, you can transfer to a blender in batches.)
6. Stir in the coconut milk and lime juice, and adjust seasoning with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro if desired.

This Spicy Sweet Potato and Carrot Soup is the perfect fusion of sweet and spicy, offering a comforting and flavorful experience with every spoonful. The sweetness of the roasted vegetables balances beautifully with the heat from the cayenne and the aromatic spices. The addition of coconut milk adds a creamy richness that makes the soup both indulgent and nourishing. It’s a great dish for those seeking a healthier, spicy option, and the creamy texture will leave you feeling full and satisfied. Ideal for cozy nights or a light yet satisfying lunch.

Spicy Tomato Basil Soup

This Spicy Tomato Basil Soup is a deliciously tangy and spicy twist on the classic tomato soup. The heat from crushed red pepper flakes and jalapeños adds an extra kick, while the fresh basil provides a burst of aromatic flavor. Paired with a creamy texture from heavy cream, this soup is rich, comforting, and perfect for spice lovers who enjoy a bold take on traditional recipes.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1 teaspoon crushed red pepper flakes (adjust to heat preference)
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (6 oz) tomato paste
• 4 cups vegetable broth
• 1 tablespoon sugar (optional, to balance acidity)
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup heavy cream
• Salt and pepper to taste
• Croutons or grilled cheese for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the garlic, jalapeño, and crushed red pepper flakes. Cook for 2 minutes, stirring frequently to release the flavors.
3. Stir in the diced tomatoes, tomato paste, and vegetable broth. Bring to a boil, then reduce to a simmer. Let it cook for 20 minutes, allowing the flavors to meld.
4. Use an immersion blender to blend the soup until smooth. (If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.)
5. Stir in the fresh basil, heavy cream, and sugar (if using). Simmer for an additional 5 minutes.
6. Season with salt and pepper to taste. Serve hot, topped with croutons or a grilled cheese sandwich for the ultimate comfort meal.

This Spicy Tomato Basil Soup is a perfect balance of spice and creaminess, offering an exciting twist on the classic tomato soup. The spicy kick from jalapeños and red pepper flakes will warm you up, while the smooth, velvety texture of the soup makes it feel indulgent. The fresh basil adds an aromatic touch, making each spoonful both fragrant and flavorful. Whether you enjoy it alone or paired with a grilled cheese, this soup is sure to become a go-to favorite for those who crave a little heat in their comfort foods.

Spicy Chickpea Soup

Packed with protein and flavor, this Spicy Chickpea Soup is a hearty, vegetarian-friendly dish that’s both nourishing and full of vibrant spices. The chickpeas add a satisfying texture, while the spices—cumin, turmeric, and cayenne—create a rich and flavorful base. With the added heat from fresh chilies and a dash of lemon juice, this soup offers an energizing and delicious experience in every bowl.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1-2 fresh green chilies, chopped (adjust to heat preference)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cayenne pepper (adjust to heat preference)
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and golden.
2. Add the garlic, ginger, and chopped green chilies to the pot. Sauté for another 2 minutes until fragrant.
3. Stir in the cumin, turmeric, cayenne, and ground coriander. Cook for 1-2 minutes to allow the spices to bloom.
4. Add the chickpeas, diced tomatoes, and vegetable broth. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 20-25 minutes to develop the flavors.
5. Season with salt and pepper to taste. Stir in the lemon juice and adjust the seasoning if needed.
6. Serve hot, garnished with fresh cilantro.

This Spicy Chickpea Soup is a perfect blend of heat and depth, offering a satisfying meal full of rich flavors. The combination of chickpeas, tomatoes, and bold spices makes this soup both filling and flavorful. The heat from the fresh chilies and cayenne provides a nice kick, while the acidity from the lemon balances everything perfectly. It’s a great option for those looking for a vegetarian-friendly, protein-packed meal with plenty of spice. Whether served as a main course or a side, this soup is sure to warm you up and keep you coming back for more.

Spicy Butternut Squash Soup

This Spicy Butternut Squash Soup combines the sweetness of roasted squash with a kick of heat from chilies and a blend of aromatic spices. The creamy texture, paired with the warmth of cinnamon, cumin, and cayenne pepper, creates a comforting yet bold flavor profile. The addition of coconut milk adds richness, making it an ideal soup for those who love a balance of spice and creaminess in their meals.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red chili, chopped (seeds removed for less heat)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (adjust to heat preference)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 tablespoon lime juice

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until the squash is tender and caramelized.
2. While the squash is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
3. Add the garlic, chopped red chili, cumin, cinnamon, and cayenne pepper. Cook for 2 minutes until the spices are fragrant.
4. Add the roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce to a simmer and cook for 10 minutes to allow the flavors to meld together.
5. Use an immersion blender to blend the soup until smooth. (Alternatively, transfer to a blender in batches.)
6. Stir in the coconut milk and lime juice. Taste and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh cilantro.

This Spicy Butternut Squash Soup is the perfect combination of sweet and spicy, offering a smooth, creamy texture with a punch of heat. The roasted butternut squash provides a natural sweetness, while the warm spices—cumin, cinnamon, and cayenne—bring a comforting heat that’s perfect for chilly days. The coconut milk adds richness, making each spoonful feel indulgent. This soup is a great way to enjoy the flavors of fall with a spicy twist and is sure to become a favorite for spice lovers and comfort food enthusiasts alike.

Spicy Lentil Soup

This Spicy Lentil Soup is a hearty, protein-packed dish that’s perfect for those who love a little heat with their vegetables. With the warmth of curry powder, ginger, and garlic, this soup is full of flavor and nutrition. The lentils provide a satisfying texture, while the addition of tomatoes and spinach adds freshness. This soup is both comforting and filling, making it an ideal meal for a chilly evening.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cayenne pepper (adjust to heat preference)
• 1 cup dried lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish
• Juice of 1 lemon

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
2. Add the garlic, ginger, curry powder, cumin, and cayenne pepper to the pot. Sauté for 1-2 minutes until fragrant.
3. Stir in the lentils, diced tomatoes, and vegetable broth. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 30-40 minutes, or until the lentils are tender.
4. Stir in the fresh spinach and cook for another 5 minutes until wilted.
5. Season with salt and pepper to taste. Stir in the lemon juice for added brightness.
6. Serve hot, garnished with fresh cilantro.

This Spicy Lentil Soup is a warm and nourishing meal that packs a flavorful punch. The combination of curry powder, cumin, and cayenne provides the perfect amount of heat, while the lentils create a satisfying, hearty texture. The spinach adds a nutritious and fresh touch, balancing the bold spices. Whether you enjoy it on its own or paired with crusty bread, this soup is a great option for a wholesome, satisfying meal that’s sure to warm you up.

Spicy Thai Coconut Soup

This Spicy Thai Coconut Soup, also known as Tom Kha, brings the vibrant flavors of Thai cuisine into your kitchen with a balance of heat, creaminess, and tang. The creamy coconut milk, combined with fresh lemongrass, kaffir lime leaves, and red curry paste, creates a rich and aromatic broth. With the added heat from Thai bird’s eye chilies, this soup offers a flavorful experience that’s both exotic and comforting.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 tablespoons red curry paste
• 1-inch piece of fresh ginger, sliced
• 2 stalks lemongrass, cut into pieces and smashed
• 4-6 kaffir lime leaves
• 1 can (14 oz) coconut milk
• 4 cups chicken or vegetable broth
• 2 Thai bird’s eye chilies, sliced (adjust to heat preference)
• 1 cup mushrooms, sliced
• 1 cup baby carrots, sliced
• 1 cup cooked chicken breast (optional)
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the sliced onion and cook for 3-4 minutes until softened.
2. Add the garlic, red curry paste, ginger, lemongrass, and kaffir lime leaves. Stir well and cook for 2 minutes, allowing the spices and herbs to become fragrant.
3. Pour in the coconut milk and vegetable broth, then bring the soup to a boil. Reduce the heat to a simmer and add the bird’s eye chilies, mushrooms, and carrots. Cook for 15 minutes until the vegetables are tender.
4. If using, add the cooked chicken to the soup and heat through.
5. Stir in the fish sauce and lime juice, adjusting the seasoning to taste.
6. Serve hot, garnished with fresh cilantro and lime wedges for added freshness.

This Spicy Thai Coconut Soup is a fragrant and comforting dish that beautifully combines heat, sweetness, and tang. The rich coconut milk adds a creamy texture, while the lemongrass, kaffir lime leaves, and red curry paste deliver an authentic Thai flavor profile. The Thai bird’s eye chilies bring a delightful heat that elevates the soup without overwhelming the palate. Garnished with fresh cilantro and lime, this soup offers a refreshing finish to a deliciously spicy bowl that is both satisfying and aromatic.

Spicy Black Bean Soup

This Spicy Black Bean Soup is a filling, fiber-packed dish that’s perfect for a quick meal with a little heat. With smoky chipotle peppers, garlic, and cumin, this soup offers a deep, rich flavor that complements the black beans. A touch of lime juice brightens the dish, and the cilantro adds a fresh finish. Perfect for spice lovers, this soup can easily be made vegan and is great for meal prep or a cozy weeknight dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-2 chipotle peppers in adobo sauce, chopped (adjust to heat preference)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
2. Add the minced garlic, chopped chipotle peppers, cumin, and smoked paprika. Sauté for 2 minutes until fragrant.
3. Stir in the black beans, diced tomatoes, and vegetable broth. Bring the soup to a boil, then reduce to a simmer. Cook for 20-25 minutes, allowing the flavors to meld.
4. Use an immersion blender to partially blend the soup, creating a creamy texture while leaving some whole beans for texture. (If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.)
5. Stir in the lime juice and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This Spicy Black Bean Soup is the perfect balance of heat and richness, with smoky chipotle peppers and cumin creating a deep, flavorful base. The black beans provide a hearty texture, while the lime juice adds a refreshing tang. It’s a versatile soup that can be easily adjusted to suit your spice tolerance, making it a great option for meal prep or a cozy weeknight dinner. With its bold flavors and satisfying texture, this soup is sure to become a staple for those who love a little heat in their meals.

Spicy Roasted Tomato Soup

This Spicy Roasted Tomato Soup is a rich, flavorful dish that takes the classic tomato soup to a whole new level. Roasting the tomatoes intensifies their sweetness, while the addition of roasted garlic, jalapeños, and smoked paprika adds the perfect amount of heat and depth. Blended until smooth, this soup is creamy, comforting, and packed with flavor, making it a perfect meal for a cold day or as a starter for any dinner. You can easily adjust the spice level to suit your taste.

Ingredients:

• 6 medium tomatoes, halved
• 1 onion, quartered
• 3 garlic cloves, unpeeled
• 1-2 jalapeños, halved and seeded (adjust to heat preference)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut cream (optional for creaminess)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, arrange the halved tomatoes, onion quarters, unpeeled garlic cloves, and jalapeños. Drizzle with olive oil and sprinkle with smoked paprika, cumin, cayenne, salt, and pepper.
2. Roast in the preheated oven for 25-30 minutes, or until the tomatoes and garlic are soft and slightly caramelized.
3. Remove from the oven and allow the garlic to cool slightly. Peel the garlic cloves.
4. Transfer the roasted vegetables to a blender or food processor, along with the vegetable broth. Blend until smooth.
5. Pour the soup into a pot and heat over medium heat for 5-10 minutes to warm through. Stir in the cream for a richer texture, if desired.
6. Adjust seasoning to taste, adding more salt, pepper, or spice as needed.
7. Serve hot, garnished with fresh basil.

This Spicy Roasted Tomato Soup is a perfect combination of sweet, smoky, and spicy flavors. Roasting the tomatoes and garlic brings out their natural sweetness and richness, while the jalapeños and smoked paprika add a delightful heat and depth. The creamy texture, whether from heavy cream or coconut cream, makes each spoonful comforting and satisfying. Whether enjoyed with a grilled cheese sandwich or on its own, this spicy twist on a classic tomato soup is sure to be a hit.

Spicy Chicken Tortilla Soup

Spicy Chicken Tortilla Soup is a deliciously flavorful dish that’s packed with tender chicken, spicy broth, and crispy tortilla strips. With a combination of chili powder, cumin, and chipotle peppers, this soup delivers a satisfying level of heat, while the tomatoes and lime juice bring brightness. Topped with crunchy tortilla strips, avocado, and a dollop of sour cream, this soup is the perfect balance of spicy, savory, and tangy.

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-2 chipotle peppers in adobo sauce, chopped (adjust to heat preference)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 cup frozen corn kernels
• Salt and pepper to taste
• Juice of 1 lime
• 1 cup tortilla chips, crushed
• Fresh cilantro, chopped
• 1 avocado, diced
• Sour cream for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper and cook in the pot for 5-6 minutes on each side, or until browned and cooked through. Remove the chicken and set it aside.
2. In the same pot, add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic, chipotle peppers, chili powder, and cumin. Stir and cook for another minute until fragrant.
3. Stir in the diced tomatoes, chicken broth, and frozen corn. Bring to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
4. While the soup simmers, shred the cooked chicken using two forks. Add the shredded chicken to the soup and continue simmering for another 10 minutes.
5. Stir in the lime juice and adjust seasoning with salt and pepper to taste.
6. Serve hot, topped with crushed tortilla chips, diced avocado, fresh cilantro, and a dollop of sour cream.

This Spicy Chicken Tortilla Soup is the ultimate comfort food with a kick. The smoky, spicy chipotle peppers and chili powder create a rich, flavorful broth, while the shredded chicken adds protein and heartiness. The crunchy tortilla chips and creamy avocado balance the heat, making each bite satisfying. Whether you’re craving a hearty lunch or a cozy dinner, this soup offers a satisfying meal that’s bursting with flavor and perfect for any spicy food lover.

Spicy Butternut Squash Soup

This Spicy Butternut Squash Soup is a creamy and velvety dish that blends the natural sweetness of roasted butternut squash with a touch of heat. The combination of fresh ginger, garlic, and red pepper flakes enhances the flavor profile, while coconut milk adds a rich and creamy texture. The soup is finished off with a squeeze of lime juice, which brightens the dish and gives it a refreshing kick. It’s perfect for a cozy fall meal or a light dinner with a bold flavor.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 teaspoon ground cinnamon
• 1/4 teaspoon red pepper flakes (adjust to heat preference)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.
2. While the squash roasts, heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
3. Add the minced garlic, grated ginger, cinnamon, and red pepper flakes. Cook for another 2 minutes until fragrant.
4. Add the roasted butternut squash to the pot, followed by the vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
5. Use an immersion blender to blend the soup until smooth, or carefully transfer it in batches to a blender.
6. Stir in the coconut milk and lime juice. Taste and adjust seasoning with more salt, pepper, or red pepper flakes as desired.
7. Serve hot, garnished with fresh cilantro.

This Spicy Butternut Squash Soup is the perfect combination of sweet and spicy. The roasted butternut squash creates a rich, creamy base, while the ginger, cinnamon, and red pepper flakes add the right amount of heat and complexity. The coconut milk rounds out the flavor with a velvety texture, and the lime juice gives the soup a fresh, tangy finish. It’s a delicious and warming dish that’s perfect for autumn or any time you’re craving a hearty, spicy soup with a touch of sweetness.

Note: More recipes are coming soon!