Best Mouthful Of Spice Chicken Vegetable Soup Recipes

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SPICY CHICKEN SOUP



Spicy Chicken Soup image

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

4 cups water
1 pound boneless skinless chicken breasts
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 Tablespoon dried parsley flakes
3 teaspoons onion powder
1 Tablespoon olive oil
1/2 onion (, chopped)
2 cloves garlic (, minced)
3 teaspoons chicken bouillon paste ((or 3 bullion cubes))
8 ounces salsa (, your favorite kind)
14.5 ounce can diced tomatoes (, undrained)
4 ounces tomato sauce
1/2 Tablespoon granulated sugar
2 Tablespoons chili powder
1 teaspoon cumin
15 ounce can corn ((or frozen), drained)
16 ounce can chili beans
3/4 cup sour cream
Cilantro, shredded cheese, and avocado for soup garnish

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



Spicy Chicken Vegetable Soup image

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

200 g new potatoes, peeled and diced
1 small onion, thinly sliced
2 leeks, trimmed and sliced
1 hot chili pepper, sliced and seeded if desired
2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon finely chopped ginger
250 g boned and skinless chicken, diced
2 roasted peppers, diced (I use the jarred variety)
750 ml chicken stock
2 tablespoons coarsely chopped coriander
salt and pepper

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.

POTLUCK CHICKEN VEGETABLE SOUP



Potluck Chicken Vegetable Soup image

I experimented with different variations, and this is the best chicken vegetable soup recipe I came up with. It's especially good to take to potlucks or share with friends. I often take a bowl to work to heat up for a fast lunch. -Bertha Vogt, Tribune, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h35m

Yield 16 servings (about 4 quarts).

Number Of Ingredients 16

1 roasting chicken (about 5 pounds), cut up and skin removed
2 celery ribs, sliced
1 large onion, chopped
2-1/2 quarts water
1 can (14-1/2 ounces) stewed tomatoes
4 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium turnip, peeled and cubed
2 tablespoons chicken bouillon granules
1/2 teaspoon minced fresh parsley
3/4 teaspoon each dried basil, oregano and tarragon
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
2 cups fresh broccoli florets
2 cups frozen peas, optional

Steps:

  • Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool. , Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer until vegetables are tender, 15-20 minutes longer.

Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.

ZESTY CHICKEN SOUP



Zesty Chicken Soup image

This spicy chicken soup is chock full of chicken and vegetables. Best of all, it freezes nicely, making a second meal with little effort! -Gwen Nelson, Castro Valley, California

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 18

1-1/4 pounds boneless skinless chicken breasts
4 cups water
1 tablespoon canola oil
1 medium onion, chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 can (14-1/2 ounces) Mexican diced tomatoes
1 can (14-1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 cup medium salsa
3 medium zucchini, halved and sliced
2 medium carrots, sliced
1 cup frozen white corn
1 can (4 ounces) chopped green chilies
3 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried basil
Shredded cheddar cheese and tortilla chips, optional

Steps:

  • Place chicken in a Dutch oven; add water. Bring to a boil; reduce heat. Simmer, covered, 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes and set aside., In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir until tender., Add to cooking juices in Dutch oven. Stir in tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender. Add chicken; heat through., If desired, serve with cheese and tortilla chips. Soup may be frozen for up to 3 months.

Nutrition Facts : Calories 152 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 518mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

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