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Catherine's Spicy Chicken Soup
SUBMITTED BY:
AUNTTAF
PHOTO BY:
DART1121
"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!"
RECIPE RATING:
Read Reviews
(452)
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PREP TIME
15 Min
COOK TIME
1 Hr 30 Min
READY IN
1 Hr 45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
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DIRECTIONS
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.
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
Reviewed on Dec. 6, 2006 by Chef 101
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Chef 101
Dec. 6, 2006
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!
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75 users found this review helpful
Lets make this great recipe even easier. Cook the onions and garlic in a big, thick bottomed...
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Reviewed on Oct. 30, 2007 by Uncle Ed's Nephew
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Uncle Ed's Nephew
Oct. 30, 2007
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!
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30 users found this review helpful
The great thing about this recipe is its flexibility. You can adjust about any quantity to...
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Reviewed on Nov. 5, 2003 by VNITSIRK
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VNITSIRK
Nov. 5, 2003
I really liked this, but like others, I made some changes: I left out the whole tomatoes and chili beans; I used frozen corn rather than canned; I used the grocery store tub of fresh salsa rather than jarred salsa; I didn't have the patience to shred all the chicken, so I diced about half of it and it all ended up breaking up just fine; I spooned the sour cream on top (good without, too) with sliced black olives--all yummy options! This definitely eats like a meal, but I think you could decrease the chicken if you're just looking for a side dish. Also, it freezes well. Everybody else may already know this, but I accidentally discovered that condensed tomato soup does a GREAT job cleaning electric stove elements, underpans and even silver. Those little discs in the middle of the elements are actually silver in color! News to me!
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23 users found this review helpful
I really liked this, but like others, I made some changes: I left out the whole tomatoes and...
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Reviewed on Nov. 28, 2007 by
LASVEGAS00
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LASVEGAS00
Nov. 28, 2007
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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16 users found this review helpful
Wow is all I can say. Made this for the 1st time last night and my husband and I both agree it...
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Reviewed on Apr. 9, 2007 by
Whitney
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Whitney
Apr. 9, 2007
WOW! WOW! AND WOW! This was the BEST soup I have ever made. It's the perfect blend of spice and thickness, and it's FABULOUS. My one suggestion is if you are health conscious replace the sour cream with plain fat free yogurt. In my opinion plain fat free yogurt tastes very close to sour cream when mixed in with things and it will save you alot of fat and calories!! Again, this was a great recipe!! :)
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12 users found this review helpful
WOW! WOW! AND WOW! This was the BEST soup I have ever made. It's the perfect blend of spice...
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Reviewed on May 24, 2007 by Blossom77
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Blossom77
May 24, 2007
Excellent recipe, and this is how I make it easier on myself. I use a supermarket rotisserie chicken with the skin removed and shredded off the bone. I saute the garlic and onion in the olive oil and then stir in a little flour to absorb the oil. Then I stir in 2 large containers of good quality chicken stock, and add the shredded chicken. I also use the diced tomatoes with the chiles already in them, and I double the amount and omit the whole tomatoes and tomato soup. I use a medium salsa that has black beans and corn already in it too. I also hold off on the sour cream and let each person top their own bowl with corn chips, sour cream, green onions and shredded cheese. Especially good cabin recipe, winter or summer. Yum!
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11 users found this review helpful
Excellent recipe, and this is how I make it easier on myself. I use a supermarket rotisserie...
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Reviewed on Jan. 28, 2007 by
DART1121
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DART1121
Jan. 28, 2007
Man! This soup was awsome! It's chili made with chicken. At first bite I thought it would be better made with beef, but by the end of the bowl, I'd totally changed my mind. Chicken was the perfect meat in this. We're not fans of White Chili, but this just knocked our socks off. Ya gotta try it! Thanks Catherine!
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10 users found this review helpful
Man! This soup was awsome! It's chili made with chicken. At first bite I thought it would...
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Reviewed on May 13, 2007 by
Applesauce31
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Applesauce31
May 13, 2007
I LOVED this recipe! I've been trying to eat meals with low to no fat and came across this one. I love spicy food so this was right up my alley. I substituted the tomatoes for a can of Rotel diced tomatoes with green chiles like Lucky0372 did and black beans for the chili beans. PERFECT. Another thing, I just boiled the chicken for about 20 minutes, took all but 2 quarts water from the pot, then threw everything in and simmered for an hour. It was PERFECT. Very spicy! My husband and I sat on the couch eating the soup with a box of tissues in between us for our runny noses from the spice-lol! I've made this 4 times already and have only had the recipe for a few weeks. For me to make a meal more than once over that time is very rare, so it HAS to be good. I'll be serving this soup to my grandchildren! (Well, I may have to cut down on the spice for them-but I'm keeping it as is for me!
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9 users found this review helpful
I LOVED this recipe! I've been trying to eat meals with low to no fat and came across this...
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Reviewed on Nov. 7, 2003 by BRANDYBMW
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BRANDYBMW
Nov. 7, 2003
Catherine should submit this recipe into recipe contest! I made it last night with the following adjustments: 3 large breasts, 2 TBL chili powder. I just simmered the breasts for 20 minutes, sauteeed the onions, and then threw everything into the pot and simmered for an hour. My husband and I loved it and I have already given it to four people!
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9 users found this review helpful
Catherine should submit this recipe into recipe contest! I made it last night with the...