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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skinless, boneless chicken breast halves
ground black pepper
1 (16 ounce) jar
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
1 (15 ounce) can
whole kernel corn, drained
2 (16 ounce) cans
chili beans, undrained
1 (8 ounce) container
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!
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good served with rice--sort of like gumbo or jambolya
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!
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.
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!
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 the patience to shred all the chicken, so I diced about half of it and it all broke up just fine; I spooned the sour cream on top of the serving bowls (good without, too) with sliced black olives--all yummy options! This definitely eats like a meal, but you can 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 and underpans. Those little discs in the middle of the elements are supposed to be silver! News to me!
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!! :)
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Catherine's Spicy Chicken Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 138
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