SPICY CHICKEN VEGETABLE 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.

VEGETABLE SOUP RECIPES - BBC GOOD FOOD

Vegetable soup recipes - BBC Good Food image

Cook a warming vegetable soup and be well on your way to 5-a-day. Whether using a soup maker or hand blender, our recipes are simple, speedy and satisfying.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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Cuisine https://schema.org/VegetarianDiet
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SPICY CHICKEN TOMATO SOUP RECIPE: HOW TO MAKE IT

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
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Reviews 4.8
Total Time 04 hours 20 minutes
Category Dinner, Lunch
Cuisine North America, Southwest
Calories 196 calories per serving

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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1. Peel the onion, garlic and ginger, and roughly chop.
2. Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet.
3. Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated.
4. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
5. After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and blitz with a stick blender until smooth and creamy. Have a taste and adjust the seasoning as required.
6. Deseed and finely chop the chilli, and scatter over the soup, if you like. Delicious served with crusty bread and an extra drizzle of extra virgin olive oil.

See details

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In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.

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Cook a warming vegetable soup and be well on your way to 5-a-day. Whether using a soup maker or hand blender, our recipes are simple, speedy and satisfying.
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ZINGY & SPICY PARSNIP SOUP RECIPE | JAMIE OLIVER RECIPES

1. Peel the onion, garlic and ginger, and roughly chop.
2. Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet.
3. Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated.
4. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
5. After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and blitz with a stick blender until smooth and creamy. Have a taste and adjust the seasoning as required.
6. Deseed and finely chop the chilli, and scatter over the soup, if you like. Delicious served with crusty bread and an extra drizzle of extra virgin olive oil.

See details

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