4-Ingredient Sweet Chili Potsticker Soup
This 4-Ingredient Trader Joe’s Sweet Chili Potsticker Soup is an easy, dump & go, one-pot dinner that’s ready in 20 minutes without any cutting, chopping, or blending involved! It’s perfect when you’re craving a quick, cozy dinner after a busy day.
⏰ TIME: 20 mins
🤑TOTAL COST: $10.60 ($2.65/serving)
🥟 4 INGREDIENTS
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Potsticker recipes have been all the rage lately on Pinterest, so I figured I’d try my hand at one with this ridiculously easy 4-ingredient potsticker soup!
This has become hands down my favorite soup recipe this winter. Maybe even of all time. And that’s saying a lot because I love soup!
🍜 Want more soup recipes? Here are 15 creamy soup recipes and 20 crockpot soup recipes – all made with 5 ingredients or less!
It’s ridiculously easy to make. You just throw all the ingredients together in one pot, stir, let it cook, and you got yourself a cozy, filling dinner in just 20 minutes!
You can use frozen or fresh veggies, whatever you prefer or have on hand. You can also use any type of dumpling or potsticker for this recipe! It’s pretty forgiving, which is exactly what I need after a busy day at work.
The sweet chili sauce kicks this potsticker soup up a notch and gives it a sweet, slightly spicy, tangy flavor that I’m obsessed with!
Why You’ll Love This Recipe
🥟 This potsticker soup recipe is:
- Made with just 4 ingredients
- Ready in 20 minutes
- One pot
- Dump and go
- Well-balanced with protein + veggies
- No cutting, chopping, blending involved!
Ingredients You’ll Need
- Miso ginger broth: This forms the base for the sweet chili potsticker soup. I highly recommend getting the miso ginger broth from Trader Joe’s if you’re able to!
- Frozen potstickers or gyoza: Any type of frozen potsticker works – beef, pork, shrimp, chicken, veggie, etc. I used frozen chicken potstickers since those are my fave. I haven’t tested the recipe with fresh potstickers – I imagine that they should work, but will probably cook a lot faster than frozen potstickers.
- Frozen vegetables: To make life even easier, I recommend using a bag of frozen veggies for this recipe. You can dump the frozen veggies straight in the soup, and don’t have to thaw, steam, roast, or cook them beforehand. I like using an Asian veggie mix, but you add whichever veggies you prefer. You can also use fresh veggies, but you may have to adjust the cooking times.
- Sweet chili sauce: I love the one from Trader Joe’s, but you can use any brand!
📌 OPTIONAL INGREDIENTS: You can top the soup with chopped green onions to give it a pop of color and flavor. If you want even more spice, drizzling a bit of chili oil on top would be so yummy!
Equipment You’ll Need
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This is a one-pot recipe so you don’t really need that many tools and gadgets to make this soup. You’ll just need a deep saucepan or large pot for the soup, and that’s it!
How to Make the Sweet Chili Potsticker Soup
Storage Instructions
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- Fridge: Scoop out the potstickers and store them separately in a Ziploc bag (like pictured above). Store the broth + veggies in an airtight container. Both the broth + veggies and the potstickers will stay good for up to 2-3 days in the fridge.
- Freezer: I don’t recommend freezing this soup.
- Reheating: Add the leftover broth + veggies to a saucepan or microwave-safe bowl. The veggies may have soaked up some of the broth, so add a bit of chicken broth or water if needed. Heat the soup in the stovetop or microwave until it’s lukewarm. Then add the leftover cooked potstickers to the saucepan or microwave-safe bowl, and heat until the potstickers are warmed through.
The Printable Recipe Card
4-Ingredient Sweet Chili Potsticker Soup
Equipment
- Large pot or deep saucepan
- Soup ladle
Ingredients
- 32 oz miso ginger broth I used the Trader Joe's brand
- 16 oz frozen chicken potstickers
- 2 tbsp sweet chili sauce plus more for drizzling on top, if desired
- 8 oz frozen Asian vegetable blend
Instructions
- Pour the miso ginger broth into a large pot. Bring to a gentle boil over medium-high heat.
- Add the frozen potstickers to the broth and stir gently. Reduce to medium heat and cook for about 6–8 minutes, until the potstickers are fully cooked through.
- Stir in 2 tablespoons of the sweet chili sauce. You can use more or less depending on how spicy, sweet, and tangy you want your soup.
- Add the frozen vegetables to the pot and cook for another 3 minutes until the vegetables are tender.
- Ladle the soup into individual bowls. Drizzle with extra sweet chili sauce if desired. Serve and enjoy!
Notes
- Add sweet chili sauce midway through: I like to add the sweet chili sauce after my potstickers cook. That’s just the way I’ve always done it! You can add it in Step 1 or after Step 4 but that may change the flavor of the broth a bit.
- Feel free to customize! Switch up the flavor by using different types of potstickers, wontons, dumplings, veggies, and garnishes. This is a pretty forgiving recipe!
- For extra heat: Try drizzling a bit of chili oil on top of each bowl!
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