It’s fall!  It’s that time of the year I have been so desperately dreaming of for so long.  Living in South Florida you don’t get fall.  There is no leaves falling, only palm frawns and really that doesn’t count because those things are huge and sometimes cumbersome to move around.  Can you tell I’ve had to move my fair share?  Just imagine the ones that fall after a hurricane!  By the way that is one of many reasons why I’m happy we moved out of the Sunshine State!  Hurricanes suck in every way possible!  Earthquakes do too though…I had a couple of those while I lived in San Fran.  I have a couple funny stories about my first experience with earthquakes I’ll have to share with you all another time on the blog.  Back to where I started…FALL!  It’s here and I’m in love.  I get to finally wear boots and sweaters because it actually got in the 40’s.  Woot!  Did I just say that?  Yes, I guess I did but I had to show you my excitement for this weather I am so happy to have.  Woot!  I did it again!  What can I say, I’m pretty excited….call me crazy!  Any who, with colder temperatures and after a visit to a farm where we got to pick pumpkins, go on a hayride, and pet farm animals (by the way so fun!) we were all in the need of something to warm our bodies.  Soup was in need!  I love soup!  It’s my pot of lucky charms because its a pot that keeps on giving.  Which means leftovers!  Something believe it or not leftovers are great even in a food bloggers kitchen.  Now with this soup you can be creative and change it up depending on what your little heart desires.  Change up the veggies or tame the heat down and just use diced tomatoes instead.  Actually this week I needed some more greens in my life so I threw in some chopped fresh spinach while heating up a bowl….delicious!  Have fun because that’s what soup is all about, right?  Ok if you don’t think so just pretend for me. But seriously, soup brightens the soul and warms you all the way down to your toes.

I have a couple things cooking up that I’m uber excited to share with you and I’m hoping to share the news (x 2) with you soon.  Any ideas?  Ahhhh, nothing like a secret that you want to share….I’m bad at secrets!  My daughters are too, they get it honestly I guess.  I hope to share with you soon because I’m bursting at the seams with excitement.  So stay tune!

Spicy Chicken Vegetable Soup


1 jar spicy tomato sauce (organic with no add sugars)

2 cups free-range low sodium chicken broth

2 cups frozen vegetable mix (such as zucchini, squash, carrots, bell peppers)

1 1/2 cups frozen sweet potato cubes (fresh would work too)

1 small yellow onion, finely diced

1 can diced tomatoes with chilies (organic with no added sugars)

1 garlic clove, minced

1 teaspoon dried basil

1/2 teaspoon sea salt

1/2 teaspoon (or more) red chili pepper flakes

3 bay leaves

1 pound skinless chicken breasts, cooked and shredded (rotisserie chicken works great here too)


In a large Dutch oven over medium heat add tomato sauce, chicken broth, frozen vegetables of choice, frozen sweet potato, onion, diced tomatoes with chilies, garlic, basil, sea salt, red pepper flakes, and bay leaves and bring to a boil.  Cover and reduce heat; simmer for 10 – 15 minutes stirring often.  Stir in shredded chicken and cover and simmer for 10 more minutes or until vegetables are tender.  Taste and season as desire with additional sea salt or if you want more spice additional red pepper flakes.

This soup is great as leftovers, just store in the refrigerator in an airtight container and reheat on the stove.




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5 Responses to Spicy Chicken Vegetable Soup

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  3. Wendy says:

    Can you give me a run down of calories, fat, sodium and protein per serving?? Need to add it to my calorie tracker. Thanks.

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