Quick Spicy Tomato Soup

Quick Spicy Tomato Soup

13 Reviews 2 Pics
Cathy
Recipe by  Cathy

“My daughter developed this soup recipe. Simple, but wonderful, and be careful-it's addictive! Served with tortilla chips, cheese, and sour cream for a knockout Tex-Mex meal.”

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

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Directions

  1. In a large stock pot, cook and stir red bell pepper strips and onion slices in a little oil until soft but not brown.
  2. Stir in chicken stock and about 1/2 can condensed cream of tomato soup, stewed tomatoes with chilies, olives, salt, pepper, garlic powder, parsley, and hot pepper sauce if desired. Heat through. Ladle hot soup into bowls over broken tortilla chips. Serve with shredded cheese and dollops of sour cream.

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Reviews (13)

Rate This Recipe
Sarah Jo
14

Sarah Jo

I did add some fresh minced garlic. Because I did not have diced tomatoes with green peppers, I used one can diced tomatoes and one half 4 ounce can diced mild green chilies. For me, I think there was a little too much chicken broth. Next time, I'd cut it from half and go from there. Good idea, though. I think it would be a good base for tortilla or taco soup.

BigDel
5

BigDel

This is a phenomenal recipe. I don't usually have recipes where I can open cans and dump, but you can get this ready in thirty minutes and the kids love it. Perfect for a football game. I like to use diced tomatoes with Jalepeno instead of the stewed tomatoes if you can find them. I also add a can of Trappey's Navy beans with Jalepeno and 1/2 bag of frozen shoepeg corn.

WAHNSDLR
5

WAHNSDLR

We used the whole can of tomato soup. I added fresh garlic and some extra green chilis. But it was delicious. My husband says we will have to put this on the list of regulars!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 89 cal
  • 4%
  • Fat
  • 3.9 g
  • 6%
  • Carbs
  • 13.4 g
  • 4%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 739 mg
  • 30%

Based on a 2,000 calorie diet

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