My husband and I bond over Shark Tank. We fantasize about creating this amazing product as a hubby and wife duo that makes a multimillion dollar deal with the sharks. This usually happens in a groggy state of mind at 8:30 when we’ve finally gotten the kids down, so the ideas aren’t exactly flowing. I may never invent a product that will make me rich, but I do make a mean skinny fiesta chicken soup.
Our convos during Shark Tank are usually like,
“I thought about creating something exactly like that!!” -Mr. Physical Kitchness
“I wonder what Mark Cuban’s wife’s ring looks like…” -me
Deep thoughts. I guess it’s better than debating about who changed the last poopy diaper or reminding each other to set the auto brew on the coffee maker.
The conversation before our evening binge of Shark Tank was like, “grab his bib….napkin, napkin – quick!…did you feed the dog?…ummm yeah I made this from scratch!”
I am not sure why it was so hard to believe I (yes, the food blogger) made this soup from scratch. I mean, duh, I make everything from scratch. But I get it, sometimes we are so tired as parents that we forget what our spouse is good at, or even what their name is. This is why we need coffee. This is why it’s IMPERATIVE one of us remembers to set the auto brew. Also imperative – this paleo snickers coffee creamer. Priorities.
Skinny Fiesta Chicken Soup
This skinny fiesta chicken soup has all the makings of a winning “rotate-worthy” dinner. It’s the perfect way to warm up in the winter, or serve at a party watching the big game.
Unlike many broth-based tortilla soup recipes, this one has an extra ingredient to give that broth a thicker ‘wow’ factor. The variety of roasted peppers, jalapeños, slightly charred corn with juicy pieces of chicken combined beautifully with all those traditional Mexican spices. Just makes me want to dance thinking about it.
Ooo ooo ooo and I forgot to mention, this is a soup you can garnish the crap out of. I’m taking lots of cilantro, diced avocado, and a few tortilla chips if that floats your boat.
It’s the quintessential dinner to prep for Shark Tank and scheme big dreams. *Spoiler alert – I’m thinking of pitching my chicken and avocado broth. Mr. Wonderful would surely be a fan.
Time Saving Tips
Cook chicken breasts beforehand and store in the refrigerator to save on cook time. You can also use leftover shredded chicken if desired. Precut all vegetables and have spices measured and ready to go. For an extra dose of vitamins and minerals, use this bone broth recipe instead of store-bought broth!
Skinny Fiesta Chicken Soup
- Yield: 4 servings 1x
Ingredients
- 3 chicken breasts
- 2 teaspoons olive oil
- 2 jalapeños
- 1 orange bell pepper
- 1 1/2 cups frozen corn, thawed
- 3 cups chicken broth
- 1 avocado
- 2 tablespoons chili powder
- 1/2 teaspoon paprika
- 1 teaspoon cumin powder
- 3/4 teaspoon salt
- Optional garnishes: cilantro, tortilla chips
Instructions
- Preheat oven to 400 degrees
- Place chicken breasts on a greased baking sheet and brush 2 teaspoons olive oil on the breasts, set a timer for 20 minutes, and place baking sheet into the oven
- Cut the jalapeño in half and remove the insides (specifically the seeds) with a spoon. If you like things with heat, keep a few seeds to add to the soup later
- Place the cut side of the jalapeños on a separate greased baking sheet
- Cut the bell pepper in half, remove the insides, and place on the baking sheet, cut side down
- Add the second baking sheet with the cut vegetables into the oven when there is 8 minutes left on the timer
- Pat dry the thawed corn
- Once the timer reaches 20 minutes, remove the chicken and veggies from the oven. Set the chicken aside
- Add the corn to the jalapeños and pepper baking sheet. Switch the oven to broil (on high)
- Place the vegetable baking sheet back into the oven to broil for roughly 5 minutes. Watch closely so the corn doesn’t burn – you want char it slightly
- Meanwhile, cut the chicken into bite-sized pieces and place into a medium pot
- Cut the avocado in half. Pour the 3 cups chicken broth into a blender and add 1/2 of the avocado, chili powder, paprika, cumin, and salt. Blend until well combined
- Once the vegetables are finished broiling, peel the skin off the pepper and jalapeños (optional) and cut into small pieces
- Add the broth mixture to the pot of chicken and the vegetables
- Heat the soup on medium until warm and ready to serve
- Optional: dice the other half of the avocado and use to garnish the soup. Other garnishes can include fresh cilantro and/or tortilla chips
Mexican/tortillay soups are always so so yummy! Just the right coziness and spice! (P.s. I’ve never seen Shark Tank….ever)
EVER? It’s a really great show. I think this soup and an episode or two is calling your name girlfriend!
I definitely need to try making this ASAP! I love that you can pre-cook the chicken, making it super easy to whip together! Thanks for sharing this yummy recipe that’s totally shark tank worthy! 😉
Oh I hope you do Cara!! I’m glad you believe in my shark-tank-worthy broth concept 😉 Knew I could count on you!
You like Shark Tank? Me too! It’s so much fun seeing different people’s ideas; I especially loved seeing how Wild Friend’s got their start through the investment that they received there!
Maybe you could start a restaurant with tortilla soup as the MAIN important recipe?
YES! Isn’t that SO crazy! The kids that pitch ideas on that show are amazing too – blows my mind. HA, I’m game with that. You want to come help me manage it?
I love soups like these! The flavors sounds amazing!! Yum!!
They totally are. Everything just works perfectly together. Thanks Emily!
Ha we have similar chats about shark tank over here! I made a very similar soup this week for soup club-vegetarian style. Perfect combo of veggies and spices yum
We can dream!! Love that you made this in a vegetarian way!
The avocados sealed the deal 🙂 Looks fantastic!
Avo’s have a way with that don’t they?
Well you definitely sold me on this soup, looks ammmmmazing!!
Thanks so much Abbey!
i am loving all that toppings, it makes a huge difference.
YES! It makes me feel like a food artist! And who doesn’t love toppings?
Oh funny post. I love this recipe and saved it into my recipe library. It looks easy and yummy. Love the different options.
Oooh I feel special!! Thanks Chrissy – hope you love it!
Oh now this is something my husband would like. He loves anything mexican just about.
DEFINITELY a favorite with my hubby! He loves crushing tortilla chips all over this and going to town!
Such a coloring and pretty soup. Love all the latin flavors in this.
Just trying to do my part to eat the rainbow! 😉
Definitely a fiesta I want in my belly! It looks yum!
Who doesn’t want to throw a party for their belly? 😉
This looks yummy! I know my husband will love it. Pinning so we can try 🙂
I hope you both totally love it Kerri!
This looks so good! I love soups this time of year!
I have lots of soup favorites, but this recipe is definitely my top 3!
This soup is indeed Like a great fiesta! I can almost smell the spices through the screen!! ?
I wish screens were scratch and sniff!! LOL
Chrissa this looks so good and I can easily make it vegetarian. Am I the only one still enjoying soup season?
OH heck no!!! I eat soup even in the hottest days of the summer. Soup lover 4 life 😉
Sounds delicious! I’m thinking you could throw this all in a crockpot (minus the avocados until last minute)… do you agree that would work?
Yummy! Just made it for lunch. ( Had to change it a little because I didn’t have corn, but did have a couple carrots I needed to use. So roasted them up with the peppers) the flavor was great! thank you!