Catherine's Spicy Chicken Soup

1,475 Reviews 63 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
AUNTTAF
Recipe by  AUNTTAF

“This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
  2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

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Reviews (1,475)

Rate This Recipe
Chef 101
3027

Chef 101

Lets make this great recipe even easier. Cook the onions and garlic in a big, thick bottomed pan, add the chicken (chopped small or used cooked chicken that comes in the little pouch).Add dry spices and herbs. When chicken is not pink anymore and the rest of the canned ingredients. 1 can of tomato is plenty, the best corn is of the frozen kind. Top with the sourcream, tortilla chips , cheese or whatever else your heart desires! If this is useful-remember to mark it!

Uncle Ed's Nephew
962

Uncle Ed's Nephew

The great thing about this recipe is its flexibility. You can adjust about any quantity to your liking and still enjoy the basic flavors. For those who thought it too bland or too spicy, the solution is to adjust your seasonings as you go. The parsley flakes, onion powder and garlic powder are not so critical, but save adding chili powder and salt for the last, especially because the boullion cubes will be salty. Chili powder intensifies the perception of saltiness, so add it before any salt. Start with half the recipe quantity of spices, wait 5-10 minutes as the soup simmers for the spice flavor to fully release, then taste. Repeat this adjustment cycle as necessary until you're satisfied. We save the sour cream to add at the table, along with shredded cheddar cheese and corn tortilla chips. Want great tortilla chips? Buy a package of fresh corn tortillas. Spray or brush both sides with olive oil, cut each tortilla in half and then julienne them into 1/4" strips. Spread the strips out on a nonstick cookie sheet. If you like, sprinkle with sea salt, chili powder and/or cumin. Bake 5 minutes at 425 degrees and check; sample and bake longer until the chips achieve your desired crispness. The julienned chips are great because they're easy to pick up with a soup spoon. You'll never go back to store-bought chips!

LASVEGAS00
827

LASVEGAS00

Wow is all I can say. Made this for the 1st time last night and my husband and I both agree it was delicious. I decided to halve the recipe because I only needed to feed 2 adults and one child and even halfing it left us with plenty of leftovers for another meal. I did decide to do this in the crockpot though. Here is what I did based off of other suggestions: Minus olive oil, corn and beans, threw everything in my crockpot (chicken breasts whole) and set on low for 8 hours. Last 2 hours, I removed chicken breasts to shred (didn't take much as they fell apart from being in the juices), added chicken meat back in, 1 can of black beans (rinsed and drained), and the corn. I did not use chili beans, whole tomatoes or sour cream as I prefer a lower in fat and calorie meal. I did use a fresh pico de gallo from the store instead of canned salsa and used fire roasted diced tomatoes. I topped our bowls with diced avocado and chopped cilantro and voila! For the kids I added crushed fritos and cheese, the soup was not too spicy for my 3 year old. So easy in the crockpot, I highly suggest making it this way. So much flavor, and I will definitely be adding this to the rounds with no changes.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 473 cal
  • 24%
  • Fat
  • 15.3 g
  • 24%
  • Carbs
  • 50.3 g
  • 16%
  • Protein
  • 39.6 g
  • 79%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 2436 mg
  • 97%

Based on a 2,000 calorie diet

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