SPICY CHICKEN SOUP
This Tex-Mex inspired Spicy Chicken Soup is bursting with rich, deep flavor from the spices added. It's hearty, and deliciously comforting.
Provided by Lauren Allen
Categories Main Course
Time 1h
Number Of Ingredients 21
Steps:
- In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes or until chicken is cooked through. Remove chicken to a plate and shred.
- In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.
- Stir in salsa, diced tomatoes, tomato sauce, sugar, chili powder, cumin, corn, chili beans, shredded chicken, and 3 1/2 cups of the reserved water. Simmer 30 minutes.
- Stir in sour cream. Taste and add extra salt, or additional seasonings, if needed.
- Garnish with cilantro, cheese, avocado, crushed tortilla chips, or whatever you like!
Nutrition Facts : Calories 314 kcal, Carbohydrate 40 g, Protein 17 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 39 mg, Sodium 1567 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving
SPICY CHICKEN VEGETABLE SOUP
With the onset of winter I'm always on the outlook for new soup recipes to warm me up and this one, from UK chef Lindsey Bareham, caught my eye. I modified it to suit my taste. You can also use cooked chicken pieces in this recipe, just add them right at the end instead of earlier in the process.
Provided by Sackville
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and soften the onions, garlic, ginger and chilli for 3-4 minutes.
- Increase the heat slightly and add the leeks and potatoes.
- Season with salt and pepper, cover and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.
- Stir the chicken and cook until it browns in patches.
- Now add the peppers and the stock.
- Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes until the chicken is tender and cooked through and the potatoes are also cooked.
- Taste and adjust the seasoning before serving.
- Sprinkle over some coriander.
- You may also like to add a bit of lemon juice.
CATHERINE'S SPICY CHICKEN SOUP
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
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
SPICY CHICKEN-VEGETABLE SOUP
Whip up some Spicy Chicken-Vegetable Soup with a recipe from My Food and Family. Enjoy this flavorful soup with corn, roasted peppers and cilantro.
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Blend 2 cups broth, chiles, onions and garlic in blender until smooth; pour through fine-mesh strainer into medium bowl. Press strained solids to remove as much liquid as possible. Discard strained solids. Stir remaining broth into strained broth mixture.
- Heat dressing in large skillet on medium heat. Add chicken; cook 5 min. on each side or until evenly browned. Pour broth mixture over chicken; bring to boil. Add corn and pumpkin; cover. Simmer on medium-low heat 25 min., stirring occasionally. Add zucchini; cook, covered, 10 min. or until chicken is done (165°F), stirring occasionally.
- Ladle soup into 8 bowls; sprinkle with cilantro. Squeeze lime wedge over each serving.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
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