Spicy Chicken Soup
A hearty, high-protein chicken soup packed with spicy jalapeño, bright tomatoes, carrots, turnips, and zucchini.
Ingredients
6 oz chicken thigh, boneless & skinless
1 Tbsp butter
1 cup chicken bone broth
½ cup tomatoes, finely diced
1 small jalapeño, finely chopped (remove seeds for less heat)
¼ cup white onion, chopped
¼ cup carrots, chopped
¼ cup turnips, peeled and diced
¼ cup zucchini, diced
1 clove garlic, minced
½ tsp cumin
½ tsp dried oregano
¼ tsp smoked paprika
1 Tbsp lime juice
1 Tbsp fresh cilantro, chopped (optional)
Salt and pepper, to taste
Macronutrients
Protein: 41g
Fat: 23g
Carbs: 9g
Preparation
Sear the chicken: Melt butter in a soup pot over medium-high heat. Season chicken thighs with salt and pepper, sear for 3–4 minutes per side until golden. Remove, let rest, then chop or shred.
Sauté the aromatics: Add onion, garlic, jalapeño, carrots, and turnips to the pot. Sauté for 5–6 minutes until slightly softened. Stir in diced tomatoes and spices (cumin, oregano, paprika), cook for 2 more minutes.
Simmer the soup: Return the chicken to the pot. Pour in the broth, bring to a boil, then reduce heat and simmer for 15 minutes. Add zucchini in the last 5 minutes of simmering to keep it slightly firm.
Finish and serve: Stir in lime juice and cilantro. Adjust salt and pepper to taste. Serve hot.
4 x7’ legless rope climbs from L-sit
100 single unders
4rnds/10min