SPICY CHICKEN SOUP RECIPES

Name: Spicy Chicken Tomato Soup
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 servings.
Cuisine: North America, Southwest
Ingredients: 2 cans (14-1/2 ounces each) chicken broth; 3 cups cubed cooked chicken; 2 cups frozen corn; 1 can (10-3/4 ounces) tomato puree; 1 can (10 ounces) diced tomatoes and green chiles; 1 large onion, finely chopped; 2 garlic cloves, minced; 1 bay leaf; 1 to 2 teaspoons ground cumin; 1/2 teaspoon salt; 1/2 to 1 teaspoon chili powder; 1/8 teaspoon pepper; 1/8 teaspoon cayenne pepper; 4 white or yellow corn tortillas (6 inches), cut into 1/4-inch strips

SPICY CHICKEN TOMATO SOUP RECIPE: HOW TO MAKE IT

Spicy Chicken Tomato Soup Recipe: How to Make It image

Cumin, chili powder and cayenne pepper give my slow-cooked specialty its kick. I serve bowls of it with crunchy tortilla strips that bake in no time. Leftover soup freezes well for nights I don’t feel like cooking. —Margaret Bailey, Coffeeville, Mississippi

Provided by Taste of Home

Categories Dinner Lunch

Total Time 04 hours 20 minutes

Prep Time 20 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 cans (14-1/2 ounces each) chicken broth
3 cups cubed cooked chicken
2 cups frozen corn
1 can (10-3/4 ounces) tomato puree
1 can (10 ounces) diced tomatoes and green chiles
1 large onion, finely chopped
2 garlic cloves, minced
1 bay leaf
1 to 2 teaspoons ground cumin
1/2 teaspoon salt
1/2 to 1 teaspoon chili powder
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
4 white or yellow corn tortillas (6 inches), cut into 1/4-inch strips

Steps:

In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours. , Place the tortilla strips on an ungreased baking sheet. Bake at 375° for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.

Nutrition Facts : Calories 196 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 800mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 19g protein.

SPICY THAI COCONUT CHICKEN SOUP RECIPE: HOW TO MAKE IT

Spicy Thai Coconut Chicken Soup Recipe: How to Make It image

For national soup month in January, I came up with a new recipe every day. This one is my favorite! It’s so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. —Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories Dinner Lunch

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings (2 quarts)

Number Of Ingredients 17

Ingredients

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 tablespoons cornstarch
3 tablespoons peanut or canola oil, divided
1 large onion, chopped
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 teaspoons red curry powder
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon Sriracha chili sauce
1 can (13.66 ounces) light coconut milk
1 carton (32 ounces) chicken broth
2 cups thinly sliced Chinese or napa cabbage
1 cup thinly sliced fresh snow peas
Thinly sliced green onions
Lime wedges

Steps:

Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

Nutrition Facts : Calories 244 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 1017mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 17g protein.

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In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours. , Place the tortilla strips on an ungreased baking sheet. Bake at 375° for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.

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From tasteofhome.com
Reviews 4.2
Total Time 60 minutes
Category Dinner, Lunch
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Calories 244 calories per serving

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