Our Spicy Chicken Soup recipe is so good, you’re going to wish it had been on the top of your “favorite go-to recipes” list all along. And it’s definitely not too hot to handle! It’s only as hot as you want to make it. For those who like the heat, you can tweak the recipe to your liking by choosing to use spicier salsa, more pepper or canned tomatoes with green chilies. This soup is also as healthy as it is tasty, with just over 25 grams of protein and 8 grams of fiber per serving…(under 300 calories and 9 grams of fat, too)
- 8 skinless, boneless chicken breast halves
- 1 teaspoon Swanson Organic Peppercorns, ground
- 1 teaspoon Swanson Organic Garlic Powder
- 1 tablespoon Swanson Organic Dried Parsley
- 1 tablespoon Swanson Organic Onion Powder
- 5 cups low sodium chicken broth
- 3 tablespoons Swanson Organic Extra Virgin Olive Oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 (16 ounce) jar chunky salsa
- 2 (15 ounce) cans Eden Foods Crushed Tomatoes, Organic
- 1 (10.7 ounce) can condensed tomato soup
- 2 teaspoons Swanson Organic Chili Powder
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can Eden Foods Kidney Beans (Dark Red), Organic, undrained
- 1 (15 ounce) can Eden Foods Black Beans, Organic, undrained
- 1 (8 ounce) container light sour cream
In a large pot over medium heat, combine broth, chicken, pepper, garlic powder, parsley, and onion powder. Bring to a boil, then reduce heat and simmer 1 hour, or until thoroughly cooked. 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, crushed tomatoes, tomato soup, chili powder, corn, kidney beans, black beans, shredded chicken and reserved broth. Simmer 30 minutes. Add water if necessary to keep from drying out.
Serve with a dollop of low calorie sour cream (or you can mix in the sour cream before simmering).
Makes 12 servings.
What You Need
1 medium head garlic about a 1/4 inch ( cut off top)
6 large baking potatoes (about 3 lb), rinsed and pierced once with a fork
4 1/2 cups chicken broth
1/2 tsp freshly ground pepper
4 Qt. Soup pot
Bacon (cooked and crumbled)
Scallions ( minced)
Before You Start: preheat oven to 400°F.
Lets Make It! Wrap garlic head tightly in foil. Put garlic and potatoes in oven. Bake garlic 45 minutes or until soft when squeezed. Remove; let cool. Continue baking potatoes about 15 minutes or until tender when pierced. Unwrap garlic; squeeze pulp from head into a 4-qt pot. When cool enough to handle, peel 3 potatoes, add to pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook, stirring occasionally, until hot. Cut remaining potatoes (with skin) in 3/4-in. pieces. Stir into soup and cook until hot. Serve with your choice of toppings.
find moire great recipes from Littluns Katie at Katherines Corner
3-4 6 Inch corn tortillas (cut into strips (about ½ inch wide)
6 Cups Chicken broth (I prefer low sodium)
2 Tbsp vegetable oil
1 Cup your favorite salsa (spicy or mild it’s up to you)
2 Cups Cooked chicken “your leftovers”(cut into cubes)
1 Large zucchini (peeled and chopped into small cubes)
1 Can 9 15 oz) black beans (drained)
½ Cup mild cheddar cheese (grated)
¼ Cup fresh cilantro (leaves only)
1 Lime (cut into wedges)
¼ Cup Sour Cream
Large saucepan or soup pot
Paper towel lined plated
Before You Start: Heat vegetable oil in skillet on medium heat. Carefully place tortilla strips into oil and fry for about a minute (until crisp). Remove from oil using a slotted spoon and place on paper towel lined plate.
Let’s Make It! Combine broth, salsa and beans and cook over medium high heat until boiling. Stir in zucchini and reduce heat and cook for about 5-6 minutes, Stir in chicken and cook for about 3-5 minutes ( until chicken is heated through). Serve with, tortilla strips, grated cheese, cilantro and sour cream for topping
Littlun Katie’s Tid Bits*Try using leftover turkey in this recipe find more recipes at Go Ask Katie