Description
This Copycat Carrabba’s Spicy Chicken Soup delivers a hearty and flavorful bowl inspired by the popular restaurant’s recipe. Loaded with tender shredded chicken, fresh vegetables, black beans, and a medley of warm spices, this soup balances a mild heat with comforting textures. It’s perfect for a cozy meal and can be garnished with fresh cilantro and lime wedges to add brightness.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 2 medium carrots, sliced
- 2 celery stalks, diced
Protein
- 1 pound boneless, skinless chicken breasts
Liquids & Canned Goods
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 can (15 ounces) black beans, drained and rinsed
Seasonings
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes (adjust for spice preference)
- Salt and pepper to taste
Optional Garnishes
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare Vegetables: Dice the onion, mince the garlic, dice the bell pepper, slice the carrots, and dice the celery so all vegetables are ready to use.
- Sauté Aromatics and Vegetables: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, minced garlic, bell pepper, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add Chicken: Place the boneless, skinless chicken breasts into the pot with the sautéed vegetables. Stir gently to combine the chicken with the vegetables.
- Add Broth and Bring to Boil: Pour in 4 cups of chicken broth and increase heat to bring the mixture to a boil.
- Add Tomatoes and Beans: Stir in the can of diced tomatoes with their juices and the drained, rinsed black beans. Mix thoroughly.
- Season the Soup: Add 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon red pepper flakes (adjust based on desired spice level), plus salt and pepper to taste. Stir to combine.
- Simmer: Reduce heat to low, cover the pot, and let the soup simmer for about 20 minutes. This allows the chicken to cook through and the flavors to meld.
- Shred the Chicken: Remove the chicken breasts from the pot and place on a plate. Use two forks to shred the chicken into bite-sized pieces.
- Return Chicken to Soup: Add the shredded chicken back into the pot and stir well. Let it cook for an additional 5 minutes to heat through.
- Taste and Adjust Seasoning: Taste the soup and adjust the salt, pepper, or spices as needed to suit your preference.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges if desired to add a fresh and tangy finish.
Notes
- The amount of red pepper flakes can be adjusted according to your spice tolerance.
- Shredding the chicken helps it absorb the soup flavors better.
- For a thicker soup, you can simmer uncovered for a few extra minutes to reduce liquid.
- Leftovers store well in the refrigerator for 3-4 days and freeze nicely for up to 3 months.
- Use low-sodium chicken broth if you want to control salt levels more precisely.
- Adding fresh lime juice at serving brightens the flavors wonderfully.
