Catherine’s Spicy Chicken Soup Recipe

In a large pot, heat some oil over medium heat. Add the onion, garlic, jalapeno, red bell pepper, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.

Add the cooked and shredded chicken to the pot. Stir in the cumin, chili powder, salt, and pepper. Cook for another 2 minutes.

Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce heat and let simmer for 20 minutes.

Taste and adjust seasonings if needed. Serve the soup hot, garnished with fresh cilantro.