Spicy Chicken Tomato Soup Recipes

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SPICY CHICKEN TOMATO SOUP



Spicy Chicken Tomato Soup image

Cumin, chili powder and cayenne pepper give my slow-cooked specialty its kick. I serve bowls of it with crunchy tortilla strips that bake in no time. Leftover soup freezes well for nights I don't feel like cooking. -Margaret Bailey, Coffeeville, Mississippi

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h20m

Yield 8 servings.

Number Of Ingredients 14

2 cans (14-1/2 ounces each) chicken broth
3 cups cubed cooked chicken
2 cups frozen corn
1 can (10-3/4 ounces) tomato puree
1 can (10 ounces) diced tomatoes and green chiles
1 large onion, finely chopped
2 garlic cloves, minced
1 bay leaf
1 to 2 teaspoons ground cumin
1/2 teaspoon salt
1/2 to 1 teaspoon chili powder
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
4 white or yellow corn tortillas (6 inches), cut into 1/4-inch strips

Steps:

  • In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours. , Place the tortilla strips on an ungreased baking sheet. Bake at 375° for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.

Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 800mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

SPICY MAPLE BREAKFAST SAUSAGE



Spicy Maple Breakfast Sausage image

A little spicy and a little sweet, these sausage patties are simple to make and easily customizable with your favorite seasonings. The sausage has a mild heat level; double the red pepper flakes for a medium to hot heat level. Make a batch each Sunday for easy breakfasts throughout the week.

Provided by France C

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 30m

Yield 10

Number Of Ingredients 11

1 pound ground pork
2 tablespoons pure maple syrup
1 teaspoon salt
1 teaspoon dried sage
½ teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
¼ teaspoon ground marjoram
¼ teaspoon ground coriander
1 pinch ground cloves
1 tablespoon olive oil

Steps:

  • Combine pork, maple syrup, salt, sage, onion powder, black pepper, red pepper flakes, marjoram, coriander, and cloves in a bowl; mix well. Form into 10 small patties.
  • Heat olive oil in a large skillet over medium heat. Working in batches, add patties, and fry until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C).

Nutrition Facts : Calories 107.1 calories, Carbohydrate 3.1 g, Cholesterol 32.8 mg, Fat 7.1 g, Fiber 0.2 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 257.1 mg, Sugar 2.4 g

CATHERINE'S SPICY CHICKEN SOUP



Catherine's Spicy Chicken Soup image

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!

Provided by AUNTTAF

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 19

2 quarts water
8 skinless, boneless chicken breast halves
½ 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

Steps:

  • 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.

Nutrition Facts : Calories 472.6 calories, Carbohydrate 50.3 g, Cholesterol 81.8 mg, Fat 15.3 g, Fiber 10.1 g, Protein 39.6 g, SaturatedFat 5.2 g, Sodium 2436.4 mg, Sugar 14.5 g

CHICKEN TOMATO SOUP



Chicken Tomato Soup image

While creating this crowd-pleasing soup, I was trying to keep in mind a variety of textures, colors and flavors. Its sweet tomato base brims with chicken, broccoli, corn and a couple kinds of beans. It's especially tasty if you garnish it with shredded cheddar and crumbled bacon. -Connie Johnson, Springfield, Missouri

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 14

1-1/2 cups water
3 cups frozen chopped broccoli
3/4 cup chopped onion
1 garlic clove, minced
3/4 pound boneless skinless chicken breast, cut into 1-inch chunks
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 can (46 ounces) tomato juice
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 tablespoon ketchup
1 teaspoon brown sugar
Crumbled bacon and shredded cheddar cheese, optional

Steps:

  • In a Dutch oven, combine the water, broccoli, onion and garlic. Bring to a boil; boil for 8-10 minutes, stirring frequently., Meanwhile, in a nonstick skillet, cook chicken until no longer pink, about 6 minutes. Sprinkle with seasoned salt and pepper. Add to broccoli mixture. stir in the tomato juice, beans, corn, ketchup and brown sugar; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes, stirring occasionally. Garnish with bacon and cheese if desired.

Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 741mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 5g fiber), Protein 11g protein.

SPICY CHICKEN-TOMATO SOUP



Spicy Chicken-Tomato Soup image

Make and share this Spicy Chicken-Tomato Soup recipe from Food.com.

Provided by Recipe Junkie

Categories     Chicken

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 12

2 (14 1/2 ounce) cans chicken broth
3 cups cubed cooked chicken
2 cups frozen corn
1 (10 3/4 ounce) can tomato puree
1 (10 ounce) can diced tomatoes and green chilies
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 bay leaf

Steps:

  • Combine all the ingredients in a slow cooker.
  • Cover and simmer for 4 hours.
  • Discard the bay leaf when the soup is cooked.
  • Serve with crackers, corn muffins or cornbread.

Nutrition Facts : Calories 171.3, Fat 4.6, SaturatedFat 1.2, Cholesterol 39.4, Sodium 823.7, Carbohydrate 15.9, Fiber 2.1, Sugar 3, Protein 17.8

MOM'S SPICY CHICKEN TOMATO STEW



Mom's Spicy Chicken Tomato Stew image

My mother's recipe, I've never had another chicken stew like it! Overflowing with chicken, tomato, and chili flavor! Great with grilled cheese sandwiches on a winter day.

Provided by Kariz0rz

Time 1h20m

Yield 10

Number Of Ingredients 9

2 pounds bone-in, skin-on chicken thighs
4 cups water, or as needed to cover
6 medium potatoes, peeled and cubed, or more to taste
2 (14.5 ounce) cans diced tomatoes, undrained
1 small white onion, chopped, or to taste
1 tablespoon chili powder, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
2 (14.5 ounce) cans cream-style corn

Steps:

  • Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
  • Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
  • Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 41 g, Cholesterol 51.1 mg, Fat 9.6 g, Fiber 4.9 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 653.5 mg, Sugar 6 g

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