50+ Savory February Spicy Soup Recipes to Impress Your Guest

As winter’s chill still lingers in February, there’s no better way to warm up than with a bowl of spicy soup.

The heat from bold spices combined with hearty ingredients not only helps to beat the cold but also adds an exciting kick to your meals.

Whether you love a rich, creamy soup or something tangy and brothy, spicy soups are the perfect solution to spice up your winter meals.

In this blog post, we’ve gathered over 50 spicy soup recipes that will keep you cozy, satisfied, and craving more.

From fiery jalapeños and chipotle peppers to warming curry powders and chilies, these recipes are designed to heat things up in the kitchen.

They’re easy to make, flavorful, and packed with warming spices that will ignite your taste buds.

Get ready to discover everything from classic spicy chicken soups to exotic curry-infused creations. Let’s dive into these bold, comforting soups perfect for February!

50+ Savory February Spicy Soup Recipes to Impress Your Guest

With the cold February weather, there’s no better way to warm your body and soul than with a bowl of spicy soup.

From the richness of coconut curries to the smoky heat of chipotle and the tangy warmth of jalapeños, these 50+ spicy soup recipes offer a variety of flavors to suit every taste.

Each recipe brings its own unique combination of spices and ingredients, ensuring that there’s something for everyone—whether you prefer a creamy, velvety soup or a brothy, vegetable-packed creation.

Spicy soups aren’t just about heat; they offer deep, complex flavors that make each spoonful comforting and exciting.

So, grab your favorite bowl, roll up your sleeves, and try out a few of these recipes to bring warmth and spice to your February meals.

Whether you’re feeding a crowd or just looking to enjoy a comforting bowl on your own, these spicy soups will certainly elevate your winter dining experience.

Spicy Sweet Potato and Black Bean Soup

This hearty and spicy soup combines the natural sweetness of sweet potatoes with the earthy flavor of black beans. Infused with a blend of spicy ingredients like chili powder, cumin, and jalapeños, this dish is perfect for warming up on a chilly February day. The addition of lime juice and cilantro balances the heat with a refreshing zing, making each spoonful an explosion of flavors. It’s a healthy, vegetarian soup that can be easily customized to your preferred spice level.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until softened, about 3-4 minutes.
2. Add chopped jalapeño, chili powder, cumin, and smoked paprika. Cook for another 1-2 minutes, stirring frequently, to allow the spices to release their flavors.
3. Add the cubed sweet potatoes, black beans, diced tomatoes, and vegetable broth to the pot. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
5. Use an immersion blender or a regular blender to puree part of the soup (about 1/2 of it) to create a thicker texture. If using a regular blender, be sure to cool the soup slightly before blending, and blend in batches.
6. Once blended, return the soup to the pot. Stir in the lime juice and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This Spicy Sweet Potato and Black Bean Soup is a soul-warming dish that combines comforting ingredients with a spicy kick. The blend of chili, cumin, and lime creates an irresistible balance of flavors. This soup is perfect for chilly February evenings, offering both nourishment and a bit of heat to keep you cozy. Plus, it’s packed with nutrients and can be made vegan or vegetarian, making it an ideal choice for a variety of dietary preferences. Enjoy a bowl and feel the warmth spread through you!

Fiery Chicken Tortilla Soup

For lovers of bold, spicy flavors, this Fiery Chicken Tortilla Soup is a must-try. It features tender chunks of chicken, rich tomato base, and a kick of heat from chipotle peppers and cayenne. Crispy tortilla strips and fresh toppings of avocado, sour cream, and cilantro make this soup a complete, satisfying meal. Perfect for February, this soup is ideal for those who enjoy a smoky, spicy twist on a classic favorite.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, finely chopped (more for extra heat)
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups cooked shredded chicken
• 1/2 cup frozen corn
• 1/2 cup black beans, drained and rinsed
• 1 tbsp lime juice
• 4-6 corn tortillas, cut into strips
• Salt and pepper to taste
• Fresh avocado, sour cream, cilantro, and lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing until softened, about 3-4 minutes.
2. Add chopped chipotle peppers, cayenne pepper, cumin, and smoked paprika to the pot. Stir to coat the onions and garlic with the spices, and cook for an additional 2 minutes.
3. Pour in the chicken broth, diced tomatoes, shredded chicken, corn, and black beans. Stir to combine. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
4. While the soup simmers, prepare the tortilla strips. Heat a small amount of oil in a skillet over medium heat. Fry the tortilla strips until golden and crispy, about 3-4 minutes. Set aside on paper towels to drain.
5. Stir in the lime juice and season the soup with salt and pepper to taste.
6. Serve the soup hot, garnished with crispy tortilla strips, avocado, a dollop of sour cream, cilantro, and a squeeze of lime juice.

This Fiery Chicken Tortilla Soup is a flavorful and spicy meal that will warm you up through February’s chilly weather. The smoky heat from chipotle peppers, combined with the richness of the broth, chicken, and toppings, creates an unforgettable taste experience. The crispy tortilla strips add texture and crunch, making this soup both hearty and satisfying. With a hint of tang from lime and a fresh avocado garnish, this spicy chicken soup is the perfect comfort food for those who enjoy a bit of heat in their meals.

Spicy Thai Coconut Soup

Bring the vibrant flavors of Thailand into your kitchen with this Spicy Thai Coconut Soup. The rich, creamy coconut milk base is infused with lemongrass, ginger, and red curry paste, providing a bold, aromatic flavor. Red chili peppers and fish sauce contribute the perfect amount of heat, while mushrooms and vegetables add texture and depth. This soup is perfect for February, offering a comforting yet exciting dish that warms from the inside out.

Ingredients:

• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 stalks lemongrass, smashed and chopped into large pieces
• 1-2 red chilies, finely chopped (adjust to heat preference)
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 4 cups vegetable or chicken broth
• 1 cup mushrooms, sliced
• 1 cup bell peppers, sliced
• 1/2 cup carrots, julienned
• 2 tbsp fish sauce
• 1 tbsp lime juice
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for 3-4 minutes, until the onion becomes soft and translucent.
2. Add the lemongrass, red chilies, and red curry paste. Stir to coat the onion mixture with the spices, cooking for 1-2 minutes to release the aromatic flavors.
3. Pour in the coconut milk and broth, stirring well to combine. Bring the soup to a simmer and cook for 10 minutes, allowing the flavors to infuse.
4. Add the mushrooms, bell peppers, and carrots. Continue to simmer for an additional 5-7 minutes, until the vegetables are tender.
5. Stir in the fish sauce and lime juice, then season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro and lime wedges.

This Spicy Thai Coconut Soup is a perfect balance of creamy, spicy, and aromatic flavors, with the richness of coconut milk contrasting beautifully with the heat of red curry paste and chilies. The vegetables add a lovely crunch, while the fish sauce and lime bring a tangy, savory twist. This is the kind of soup that transports you to a warm tropical destination, even on a cold February day. It’s an exciting and flavorful option for anyone who loves a bit of spice and wants to try something new with their soup routine.

Spicy Shrimp and Corn Chowder

This Spicy Shrimp and Corn Chowder combines the sweet, delicate flavor of shrimp with the heartiness of corn, all brought together with a creamy, spicy broth. Infused with jalapeños, smoked paprika, and a touch of cayenne, this chowder delivers the perfect amount of heat while still being comforting. Ideal for February, this soup is filling enough to be a meal on its own, with the shrimp adding protein and the corn giving it a natural sweetness. Topped with crispy bacon and a dollop of sour cream, it’s a delicious way to spice up your soup routine.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and cubed
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground thyme
• 4 cups chicken or vegetable broth
• 1 cup corn kernels (fresh or frozen)
• 1 cup heavy cream
• Salt and pepper to taste
• 4 slices of bacon, cooked and crumbled (optional)
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until softened, about 4 minutes.
2. Add the jalapeño, smoked paprika, cayenne pepper, and thyme. Stir to combine, cooking for another minute until fragrant.
3. Add the potatoes and broth, bringing the soup to a boil. Reduce the heat and let it simmer for 10-15 minutes, or until the potatoes are tender.
4. Stir in the corn and cream, cooking for another 5 minutes. Season with salt and pepper to taste.
5. Add the shrimp to the pot and cook for 3-5 minutes, until the shrimp are pink and cooked through.
6. Serve the chowder hot, garnished with crumbled bacon and fresh parsley or cilantro.

This Spicy Shrimp and Corn Chowder is the perfect balance of creamy and spicy, with tender shrimp and sweet corn making each bite satisfying. The spicy kick from the jalapeños and cayenne adds depth to the chowder, while the bacon gives it an extra layer of flavor. It’s a comforting and hearty soup that’s perfect for February when you’re craving something spicy and filling. Whether you’re enjoying it for a cozy dinner or serving it as part of a hearty lunch, this soup will definitely hit the spot.

Spicy Butternut Squash Soup with Roasted Chiles

This Spicy Butternut Squash Soup brings together the natural sweetness of roasted butternut squash with the smoky heat of roasted chiles. The combination of cumin, coriander, and a touch of chili powder enhances the flavors, making it a perfect winter soup with a spicy twist. The creaminess of the squash pairs perfectly with the heat, creating a rich and flavorful bowl that’s perfect for warming up on a chilly February evening. Garnished with a dollop of sour cream and a sprinkle of cilantro, it’s a comforting yet bold choice for spice lovers.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 poblano chiles, roasted, peeled, and chopped
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp chili powder
• 4 cups vegetable or chicken broth
• 1/2 cup coconut milk (or heavy cream for a richer texture)
• Salt and pepper to taste
• Sour cream for garnish
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt and pepper. Roast for 25-30 minutes, or until tender and lightly caramelized.
2. While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Add the roasted poblano chiles, cumin, coriander, and chili powder. Stir to combine and cook for another 2 minutes, allowing the spices to bloom.
4. Once the squash is roasted, add it to the pot with the onion and spice mixture. Pour in the broth, bringing the soup to a simmer. Cook for another 10-15 minutes, allowing the flavors to meld together.
5. Use an immersion blender to puree the soup until smooth (or transfer in batches to a regular blender).
6. Stir in the coconut milk and season with salt and pepper to taste.
7. Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of cilantro.

This Spicy Butternut Squash Soup with Roasted Chiles is a beautiful combination of sweet and savory flavors, with the roasted chiles adding a smoky depth of heat. The creamy texture of the butternut squash blends perfectly with the spices, making it a rich and satisfying dish. The added coconut milk provides a touch of creaminess, balancing the heat from the chiles and spices. This soup is a perfect winter comfort food, ideal for February when you want something that’s both hearty and spicy. It’s also great for meal prep, as the flavors only improve over time.

Spicy Lentil and Kale Soup

Packed with protein-rich lentils and nutritious kale, this Spicy Lentil and Kale Soup is an incredibly satisfying and healthy dish. The combination of curry powder, turmeric, and red pepper flakes creates a flavorful and spicy broth, while the lentils provide a hearty base. The kale adds a fresh, earthy touch that pairs perfectly with the heat from the spices. This soup is perfect for February, offering warmth and spice to keep you cozy while providing a nutritious boost to your immune system.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp red pepper flakes (more for extra heat)
• 4 cups kale, chopped
• Salt and pepper to taste
• Fresh lemon juice for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 4-5 minutes until softened.
2. Add the curry powder, turmeric, and red pepper flakes, stirring to coat the onions and garlic in the spices. Cook for 1-2 minutes to release the flavors.
3. Add the rinsed lentils, vegetable broth, and diced tomatoes. Stir to combine and bring the soup to a boil. Reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
4. Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted.
5. Season the soup with salt and pepper to taste, then finish with a squeeze of fresh lemon juice for a burst of brightness.
6. Serve hot, garnished with extra lemon wedges.

This Spicy Lentil and Kale Soup is a flavorful and nutritious dish, full of vibrant spices and hearty ingredients. The combination of lentils and kale makes it an incredibly filling meal, while the spices add a satisfying level of heat. The curry and turmeric give the broth a beautiful depth of flavor, and the lemon juice adds a refreshing tang. Perfect for February, this soup will keep you warm, healthy, and energized while satisfying your spice cravings. Whether served for lunch or dinner, it’s a comforting, wholesome choice.

Spicy Chicken Tortilla Soup

A hearty, flavorful, and spicy twist on a classic, this Spicy Chicken Tortilla Soup combines tender shredded chicken, spicy tomatoes, and a blend of bold seasonings for a truly comforting soup. Infused with cumin, chili powder, and a dash of hot sauce, this soup delivers just the right amount of heat while still offering a balance of smoky and savory flavors. The crispy tortilla strips add crunch, while avocado, sour cream, and fresh cilantro bring coolness and freshness to each spoonful. Perfect for a chilly February evening, this soup will warm you up from the inside out.

Ingredients:

• 1 lb chicken breast or thighs, cooked and shredded
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper (adjust to heat preference)
• 1 tbsp hot sauce (optional, for extra heat)
• Salt and pepper to taste
• 1 cup tortilla chips, broken into pieces
• 1 avocado, diced (for garnish)
• Fresh cilantro (for garnish)
• Sour cream (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 4 minutes.
2. Stir in the cumin, chili powder, paprika, and cayenne pepper, cooking for another minute to bloom the spices.
3. Add the diced tomatoes, chicken broth, and shredded chicken to the pot. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
4. Stir in the hot sauce (if using) and season with salt and pepper to taste.
5. Serve the soup hot, garnished with tortilla chip pieces, diced avocado, cilantro, and a dollop of sour cream.

This Spicy Chicken Tortilla Soup is the perfect balance of flavors, with a spicy kick that’s tempered by the creaminess of the avocado and sour cream. The tender chicken and hearty broth make it filling and satisfying, while the crispy tortilla chips add texture and crunch. It’s a soup that will keep you cozy during the February chill, offering a burst of heat with every spoonful. Whether you enjoy it as a main dish or a starter, this soup will surely be a favorite at the dinner table.

Spicy Sausage and White Bean Soup

This Spicy Sausage and White Bean Soup is a rich and hearty meal packed with protein and bold flavors. Spicy Italian sausage adds depth and heat, while creamy white beans provide a comforting, earthy base. With a combination of onions, garlic, and fresh herbs like thyme and rosemary, the soup is aromatic and savory. A touch of red pepper flakes brings an additional layer of spice, making it a perfect winter dish for those who crave heat. This soup is filling, flavorful, and ideal for February when you want something satisfying and spicy.

Ingredients:

• 1 lb spicy Italian sausage (or mild sausage for less heat)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp red pepper flakes (more if you like extra heat)
• Salt and pepper to taste
• 2 cups fresh spinach or kale, chopped
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the sausage, breaking it apart with a spoon as it cooks. Brown the sausage for about 5-7 minutes until fully cooked through.
2. Add the onion and garlic to the pot, cooking for an additional 4 minutes, until softened.
3. Stir in the chicken broth, white beans, thyme, rosemary, and red pepper flakes. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, allowing the flavors to develop.
4. Add the chopped spinach or kale, cooking until wilted, about 5 minutes.
5. Season with salt and pepper to taste, then serve hot, garnished with fresh parsley.

This Spicy Sausage and White Bean Soup is a perfect combination of spicy, savory, and hearty. The Italian sausage imparts bold flavors, while the white beans create a creamy texture that makes the soup feel substantial. The addition of fresh spinach or kale provides a pop of color and added nutrition. The red pepper flakes give it just the right amount of heat, making it a perfect soup for February. It’s a great dish for a cozy evening or to serve to guests, and its richness and spice are sure to satisfy.

Spicy Thai Coconut Soup

This Spicy Thai Coconut Soup (Tom Kha Gai) is an exotic and flavorful dish that brings together the richness of coconut milk with the heat of Thai chilis and the tang of lime. With tender chicken, aromatic lemongrass, and a vibrant combination of spices, this soup is a symphony of bold and complex flavors. Whether you’re looking for something spicy, creamy, or tangy, this soup offers it all. It’s the perfect comfort food for February when you want to spice things up and enjoy something truly different.

Ingredients:

• 1 lb chicken breast or thighs, thinly sliced
• 1 tbsp olive oil
• 1 stalk lemongrass, cut into 3-inch pieces and smashed
• 3-4 kaffir lime leaves, torn into pieces (optional)
• 2-3 Thai bird’s eye chilies, smashed (or more for extra heat)
• 4 cups coconut milk
• 2 cups chicken broth
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• Juice of 2 limes
• 1 cup mushrooms, sliced
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chicken slices and cook until browned, about 4-5 minutes.
2. Add the smashed lemongrass, kaffir lime leaves, and bird’s eye chilies to the pot, stirring for another minute to release their aromas.
3. Pour in the coconut milk and chicken broth, then stir in the fish sauce and brown sugar. Bring the soup to a gentle simmer.
4. Add the mushrooms and cook for 10-15 minutes, until the mushrooms are tender.
5. Stir in the lime juice, adjusting the sweetness and saltiness to taste.
6. Serve the soup hot, garnished with fresh cilantro.

This Spicy Thai Coconut Soup is an aromatic and flavorful bowl of comfort, combining spicy heat, creamy coconut, and a refreshing tang from the lime. The lemongrass and kaffir lime leaves infuse the soup with a distinctive fragrance, while the fish sauce adds an umami depth to the broth. The tender chicken and mushrooms provide heartiness, and the cilantro garnish adds freshness to balance the richness. Whether you’re craving something spicy or just want to try something new, this soup is an exciting option for February. It’s a true crowd-pleaser with bold flavors and a satisfying, spicy finish.

Spicy Sweet Potato and Black Bean Soup

This Spicy Sweet Potato and Black Bean Soup is a warm and hearty dish that balances the natural sweetness of sweet potatoes with the bold heat from jalapeños and chili powder. The black beans add a protein-packed heartiness to the soup, while cumin and garlic bring deep, earthy flavors. The touch of lime juice at the end adds a bright, refreshing kick, making it a perfect choice for those looking for a spicy and nutritious soup to enjoy on a cold February day. It’s vegan, gluten-free, and packed with vibrant flavors that will keep you cozy and satisfied.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, finely chopped (remove seeds for less heat)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 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 diced onion, garlic, and chopped jalapeño, cooking until softened, about 4-5 minutes.
2. Stir in the cumin, chili powder, and smoked paprika, cooking for another minute to toast the spices.
3. Add the diced sweet potatoes, black beans, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, until the sweet potatoes are tender.
4. Use an immersion blender or regular blender to puree about half of the soup, leaving some chunks for texture.
5. Stir in the lime juice and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro.

This Spicy Sweet Potato and Black Bean Soup is the ideal dish for a cozy winter night. The combination of sweet potatoes and black beans makes it satisfying and full of texture, while the jalapeño and spices provide the perfect amount of heat. The lime juice at the end adds brightness to balance out the richness of the soup, making each spoonful refreshing and flavorful. Whether you’re looking for a healthy, filling meal or something to warm you up on a chilly February day, this soup delivers on all fronts. It’s also vegan, making it a great choice for plant-based eaters.

Spicy Beef and Vegetable Soup

This Spicy Beef and Vegetable Soup is a hearty, flavorful meal that brings together tender chunks of beef, a variety of vegetables, and a bold blend of spices. The heat comes from a combination of chili powder, cayenne pepper, and jalapeños, giving it a deep, warming kick. The beef becomes melt-in-your-mouth tender as it simmers, while the vegetables add sweetness and freshness. Perfect for a cold February evening, this soup is both filling and comforting, with just the right amount of spice to keep you cozy.

Ingredients:

• 1 lb beef stew meat, cubed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, chopped (seeds removed for less heat)
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups beef broth
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (adjust to heat preference)
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the cubed beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set it aside.
2. In the same pot, add the diced onion, garlic, and jalapeño. Cook for 4 minutes until softened.
3. Add the carrots, celery, diced tomatoes, beef broth, chili powder, cayenne pepper, and smoked paprika to the pot. Stir to combine.
4. Return the browned beef to the pot, bring the soup to a boil, then reduce the heat and let it simmer for 45-60 minutes, until the beef is tender.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

This Spicy Beef and Vegetable Soup is a comforting and hearty dish, with tender beef and a blend of vegetables that offer both sweetness and crunch. The spices add a delicious warmth, while the jalapeños bring just the right amount of heat. The result is a soup that’s rich, satisfying, and perfect for February when you crave something filling and flavorful. The long simmering time ensures the beef is perfectly tender, making every spoonful comforting and delicious. Serve it with crusty bread for a complete meal that will keep you warm all evening.

Spicy Tomato and Red Pepper Soup

This Spicy Tomato and Red Pepper Soup is a smooth, velvety soup with a smoky, tangy, and spicy flavor. The roasted red peppers bring sweetness and depth, while the tomatoes provide a tangy base. A touch of cayenne pepper and smoked paprika adds heat and a smoky finish, making this soup bold and comforting. Perfect for February, this soup can be served with a swirl of cream or a sprinkle of fresh herbs, making it a crowd-pleasing dish that balances spice with creaminess.

Ingredients:

• 4 large tomatoes, diced
• 2 red bell peppers, roasted, peeled, and chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1/4 cup heavy cream (optional, for creaminess)
• Fresh basil or parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 4 minutes.
2. Stir in the diced tomatoes, roasted red peppers, smoked paprika, and cayenne pepper. Cook for another 5 minutes, allowing the vegetables to soften and the spices to release their flavors.
3. Pour in the vegetable broth, bring to a simmer, and cook for 20 minutes.
4. Use an immersion blender to blend the soup until smooth. If using a regular blender, blend in batches until smooth.
5. Stir in the heavy cream for added richness, and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh basil or parsley.

This Spicy Tomato and Red Pepper Soup is a wonderfully balanced dish that combines the sweetness of red peppers with the tang of tomatoes and a gentle, smoky heat. The creaminess from the optional heavy cream makes the soup velvety and smooth, while the spices provide just the right amount of warmth for February. It’s a great way to enjoy a simple yet flavorful soup that’s satisfying without being too heavy. Pair it with a grilled cheese sandwich or enjoy it on its own for a comforting, spicy meal that’s perfect for a cozy evening at home.

Spicy Chicken Tortilla Soup

This Spicy Chicken Tortilla Soup is a flavorful and hearty dish, combining tender shredded chicken, a medley of vegetables, and a spicy, savory broth. The heat comes from a blend of chipotle chilies and jalapeños, while the tomatoes and chicken broth provide a rich, comforting base. Topped with crispy tortilla strips, fresh avocado, cilantro, and a squeeze of lime, this soup is perfect for February, warming you up with just the right amount of heat and crunch. It’s a satisfying and zesty meal that’s easy to make and sure to please a crowd.

Ingredients:

• 1 lb chicken breasts, cooked and shredded
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, chopped (seeds removed for less heat)
• 1 chipotle pepper in adobo sauce, chopped (optional for extra heat)
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 avocado, diced
• 1 cup crispy tortilla strips

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño, cooking until softened, about 4 minutes.
2. Stir in the chipotle pepper (if using), cumin, chili powder, and smoked paprika. Cook for another minute to toast the spices.
3. Add the diced tomatoes, chicken broth, and shredded chicken to the pot. Bring to a boil, then reduce to a simmer for 15 minutes.
4. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with cilantro, a squeeze of lime, diced avocado, and crispy tortilla strips.

This Spicy Chicken Tortilla Soup is a perfect blend of heat, flavor, and texture. The tender chicken, smoky chipotle peppers, and spicy jalapeños create a savory base, while the crispy tortilla strips and creamy avocado toppings add texture and freshness. The cilantro and lime bring a bright burst of flavor that balances the richness of the broth. Ideal for a chilly February evening, this soup is filling, flavorful, and satisfying. It’s a meal in itself, but can also be paired with a side of Mexican cornbread for a complete, comforting dinner.

Spicy Coconut Curry Lentil Soup

The Spicy Coconut Curry Lentil Soup is a rich, flavorful dish with a creamy texture and a spicy kick. The combination of red lentils, coconut milk, and a medley of spices like turmeric, cumin, and curry powder creates a deliciously aromatic broth that’s warming and satisfying. The heat from the cayenne pepper and fresh ginger adds an extra layer of depth to the soup, making it the perfect choice for February. It’s also a nutritious, vegan-friendly option that’s full of protein and fiber, ensuring it will keep you full and cozy all evening.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tbsp curry powder
• 1/4 tsp cayenne pepper (adjust to heat preference)
• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and grated ginger, cooking until softened, about 4 minutes.
2. Stir in the cumin, turmeric, curry powder, and cayenne pepper, cooking for another minute to allow the spices to release their flavors.
3. Add the red lentils, coconut milk, and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 25-30 minutes, or until the lentils are soft and the soup has thickened.
4. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

This Spicy Coconut Curry Lentil Soup is an incredibly rich and comforting dish, perfect for warming up during the colder months. The combination of coconut milk and lentils makes for a creamy, hearty texture, while the spices provide a warming heat that’s balanced by the freshness of lime and cilantro. This soup is vegan, gluten-free, and packed with protein and fiber, making it a healthy and satisfying meal. Whether you’re craving something spicy, aromatic, or comforting, this soup hits all the right notes.

Spicy Butternut Squash Soup with Chipotle

This Spicy Butternut Squash Soup with Chipotle is a deliciously creamy soup that combines the natural sweetness of roasted butternut squash with the smoky heat of chipotle peppers. The rich, velvety texture of the squash pairs beautifully with the earthy spices like cumin and cinnamon, while the chipotle peppers provide a smoky, spicy kick that lingers just long enough. Perfect for February, this soup is both comforting and bold, making it a perfect choice to enjoy on a chilly evening. It’s also vegan, gluten-free, and can be made in a blender for easy preparation.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, chopped (optional for extra heat)
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup coconut milk (optional, for creaminess)
• 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, and spread it in a single layer on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and caramelized.
2. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 4 minutes.
3. Stir in the chipotle pepper, cumin, and cinnamon, cooking for another minute to toast the spices.
4. Add the roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
5. Use an immersion blender or regular blender to puree the soup until smooth and creamy. If using a regular blender, blend in batches.
6. Stir in coconut milk for added richness (optional) and season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh cilantro.

This Spicy Butternut Squash Soup with Chipotle is a warm, comforting, and flavorful dish that’s perfect for February. The natural sweetness of the squash pairs wonderfully with the smoky chipotle peppers, creating a balanced soup that’s both satisfying and bold. The optional coconut milk adds creaminess and richness, making the soup feel indulgent without being heavy. Whether you’re looking for a comforting soup or something with a bit of a spicy twist, this recipe delivers in flavor, warmth, and heartiness. It’s an ideal choice for a cozy dinner or as a starter for a special meal.

Note: More recipes are coming soon!