Catherine's Spicy Chicken Soup

Catherine's Spicy Chicken Soup

1525
AUNTTAF 3

"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

45 m servings 473 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 50.3g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

1525
  1. 2209 Ratings

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Most helpful positive review

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 sp...

Most helpful critical review

good served with rice--sort of like gumbo or jambolya

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 sp...

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 s...

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 ...

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 oi...

I really liked this, but like others, I made changes: I left out the whole tomatoes and chili beans; used frozen corn rather than canned and tub of fresh salsa rather than jarred; I didn't have ...

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 s...

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 dic...

This soup has become a staple in our house, by far the best soup I ever tasted. We just had a birthday party for my son and we made this soup along with other foods, everyone left with the recip...

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, s...