Quick Spicy Tomato Soup Recipe - Allrecipes.com
Quick Spicy Tomato Soup Recipe

Quick Spicy Tomato Soup

Recipe by  

"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 Edit and Save

Original recipe makes 6 to 8 servings Change 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 More Reviews

Most Helpful Positive Review
Jan 25, 2008

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.

 
Most Helpful Critical Review
May 09, 2012

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.

 

16 Ratings

Dec 21, 2004

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!

 
Dec 17, 2011

Very good soup and easy to make - Used the whole can of soup per other reviewer suggestions - added extra garlic - I used yellow bell pepper because that is what I had - will definitely make again

 
Jul 22, 2010

I have been making this for a couple years now, and decided I needed to review it. I don't know why it hasn't gotten more reviews. It is simple to make with easily found ingredients and tastes great with some crushed tortilla chips and cheese sprinkled on top. Great as a first course for a Mexican meal. Don't omit the hot sauce - it gives it a terrific, flavorful kick.

 
Mar 20, 2009

This soup had a lot of flavor! It also took little prep time. I threw all my ingredients in the crock pot and let it cook over night. I used the whol can of tomato soup as other reviewers suggested (this gave it a very tomato-ey taste). I also added some italian seasoning, chili powder, oregano, and onion powder to give it more flavor. The servings were very large, making this more of an entree than a side dish.

 
Dec 13, 2004

This was quick and delicious. What more could you ask for?

 
Jan 27, 2003

This soup is wonderful, especially on a cold snowy day. I used low fat/sodium versions of the broth, tomato soup, chips, cheese and sour cream. It was still very tasty. I wound up using the whole can of tomato soup rather than discarding it. This recipe is a keeper!

 

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Nutrition

  • Calories
  • 89 kcal
  • 4%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 739 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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