Spicy Chicken Tomato Soup
Spicy Chicken Tomato Soup could be just the gluten free and dairy free recipe you've been looking for. For $1.06 per serving, you get a soup that serves 8. One portion of this dish contains around 17g of protein, 5g of fat, and a total of 196 calories. This recipe from Taste of Home has 523 fans. Head to the store and pick up pepper, salt, cayenne pepper, and a few other things to make it today. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 4 hours and 20 minutes. Overall, this recipe earns an outstanding spoonacular score of 84%. Similar recipes include Spicy Tomato Soup, Spicy Tomato Soup, and Spicy Tomato Soup.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 240 minutes
Ingredients:
1 bay leaf
1 can (10 ounces) diced tomatoes and green chilies
1/8 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) chicken broth
1/2 to 1 teaspoon chili powder
3 cups cubed cooked chicken
4 white or yellow corn tortillas (6 inches), cut into 1/4-inch strips
2 cups frozen corn
2 garlic cloves, minced
1 to 2 teaspoons ground cumin
1 large onion, finely chopped
1/8 teaspoon pepper
1 teaspoon salt
1 can (10-3/4 ounces) tomato puree
Equipment:
slow cooker
baking sheet
Cooking instruction summary:
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. Yield: 8 servings. Originally published as Spicy Chicken Tomato Soup in Quick CookingJuly/August 2002, p60 Nutritional Facts 1 serving (1 each) equals 196 calories, 5 g fat (1 g saturated fat), 47 mg cholesterol, 727 mg sodium, 21 g carbohydrate, 3 g fiber, 19 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours.
2. Place the tortilla strips on an ungreased baking sheet.
3. Bake at 375° for 5 minutes; turn.
4. Bake 5 minutes longer. Discard bay leaf from soup.
5. Serve with tortilla strips.
Nutrition Information:
covered percent of daily need
