Spicy Sriracha Chicken Soup

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Ingredients Nutrition

  • 6 cups water
  • 2 tablespoons knorr tomato bouillon with chicken flavor (aka "Caldo De Tomate con Sabor de Pollo", available in the Hispanic foods section)
  • 1 -2 teaspoon sriracha sauce
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 8 ounces chicken breasts, diced
  • 2 teaspoons garlic, minced
  • 1 cup frozen potato, diced (aka southern-style hash browns)
  • 1 cup frozen mixed vegetables
  • 14 teaspoon cumin
  • 1 (14 1/2 ounce) can diced tomatoes
  • 14 cup small shell pasta (stars or alphabet noodles)
  • kosher salt and black pepper


  1. Heat oil in a soup pot on medium-high heat.
  2. Add onions, salt, cumin, sriracha, and garlic and saute until onions are soft.
  3. Add chicken and saute for a few minutes until the chicken starts to cook.
  4. Add water, caldo de tomate, frozen diced potatoes, frozen mixed vegetables, and the can of tomatoes, stir well and bring to a boil.
  5. Reduce heat and let simmer for 10 minutes.
  6. Bring back up to a boil and add dry pasta, and then boil for 9 minutes until pasta is tender.
  7. Add more salt and pepper to taste.

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