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 TOMATO SOUP
I love soup; nothing helps warm your body and soul on a cold Winter's day like a good bowl of homemade (made with love) soup. And, although, as I pen these words, we are still in the grips of Summer, I know that it won't be long before Autumn will sweep over the land. When that happens, the temperatures will drop, and the...
Provided by Andy Anderson !
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 16
Steps:
- 1. It's a cold day... low grey cloud move quickly overhead, carrying with them the promise of more snow to come. The wind moans though trees devoid of leaves, and the cold empty branches crackle in the cold Winter's breath. The days grow shorter, and the nights longer. It's Winter, and it's time for warm comfort foods... It's time for hearty soup. Let's get started...
- 2. Place the chicken stock in a pan, bring to a simmer, and then poach the chicken pieces for about 30 minutes. Chef's Tip: I use boneless breasts, and thighs, but if you have bone-in... that's okay. Chef's Tip: Remove the skin from the chicken before poaching. Chef's Note: You will lose about 1/4 cup of liquid during the poaching process, due to evaporation.
- 3. Chef's Note: While the chicken is simmering, you will need to skim off any of the white protein material that floats to the top. I do this with a fine mesh skimmer.
- 4. Chef's Note: If you don't have fresh chicken broth, you can substitute chicken bullion. My favorite bullion cubes are: Telma... They come in Chicken, Beef, and Vegetable. And, if anyone is interested; they're Kosher. Of course, if you're using bullion cubes, technically you don't have a stock you have a broth.
- 5. After thirty minutes, remove the chicken from the stock, allow to cool, and then dice into bite-size pieces, and set aside. Chef's Note: I like to use a 50/50 mix of white and dark meat; however, there's nothing wrong with going with one or the other.
- 6. Pour the chicken stock into a fat separator, allow to sit for a few minutes, and then remove any accumulated fat from the stock. Pour the defatted stock back into the pot.
- 7. Add the cumin, salt, chili powder, pepper, and cayenne into the stock, and then stir to combine.
- 8. Add the chicken, tomato puree, and the chopped veggies to the pot, place over medium heat, and then bring to a simmer. Chef's Note: What is a simmer? A simmer is when bubbles are rising in the liquid, and lightly breaking on the surface.
- 9. Cover the pot, and place in a preheated 225f (107c) oven for one hour. Chef's Note: Why the oven? When you use the oven, as opposed to stovetop cooking, you get a more evenly distributed heat; while in stovetop cooking the heat is concentrated in the bottom of the pan.
- 10. Remove the pot from the oven, add the lemon juice, and serve.
- 11. Plate/Present Good white bowls are excellent here, because they show off the colors of the soup. Garnish with a dollop of sour cream, and maybe some nice fresh crackers, or a rustic loaf of bread.
- 12. This hearty soup has just the right balance between heat and flavor. The cayenne and chili powder give the dish a bit of warmth that's just a perfect balance. It will warm your heart, it will warm your soul... it will warm your spirit. Keep the faith, and keep cooking...
CHICKEN TOMATO SOUP
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
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.
QUICK AND SPICY TOMATO SOUP
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.
Nutrition Facts : Calories 430, Fat 16 grams, SaturatedFat 2 grams, Sodium 1,976 milligrams, Carbohydrate 59 grams, Fiber 10 grams, Protein 15 grams, Sugar 3 grams
SPICY CHICKEN-TOMATO SOUP
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
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
SPICY TOMATO SOUP
Categories Soup/Stew Ginger Onion Tomato Appetizer Quick & Easy Fall Winter Jalapeño Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Drain 1 can tomatoes, discarding juice, then purée with remaining can tomatoes (including juice) in a blender.
- Cook onion, garlic, chile, and ginger in oil in a 4- to 5-quart heavy nonreactive pot over moderate heat, stirring frequently, until onion is softened, about 8 minutes. Add cumin and cook, stirring, 1 minute. Stir in puréed tomatoes, broth, 1 tablespoon sugar, and 2 teaspoons salt and simmer, uncovered, stirring occasionally, 20 minutes. Working in 3 or 4 batches, blend soup in blender until smooth (use caution when blending hot liquids). Transfer soup as blended to a sieve set over a large bowl and force through sieve, discarding seeds.
- Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.
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- 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.
- 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.
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