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Spicy Chicken Tomato Soup

Name: Spicy Chicken Tomato Soup
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 servings.
Cuisine: North America, Southwest
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 4 hours

Makes

8 servings

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

Spicy Chicken Tomato Soup Recipe photo by Taste of Home

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Ingredients

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

Directions

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

1 serving: 196 calories, 5g fat (1g saturated fat), 49mg cholesterol, 800mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 19g protein.

Spicy Chicken Tomato Soup

Total Time

Makes

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