Best Thick Spicy Soup Recipes

Texas Thick & Spicy Tortilla Soup image

Provided by Terpen

Time 1h30m

Yield 3 quarts, 6-8 serving(s)

Number Of Ingredients 13

1 (13 ounce) can shredded cooked chicken breasts, - 98% fat free
1 (14 1/2 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 jalapeno, seeds removed and diced (3-inch )
2 garlic cloves, diced
1 (14 1/2 ounce) can chicken broth
1 (10 ounce) can rotel
1 (14 ounce) can cream-style corn
1 (16 ounce) can refried beans, Fat Free
1 (10 ounce) can cheddar cheese soup
1 (1 1/4 ounce) package taco seasoning
8 corn tortillas, cut into small triangular wedges

Steps:

Pour Chicken Broth into 6 quart stockpot.
Drain water from chicken, break apart and add to the broth.
Add 1/2 of the pkg of Taco Seasoning... save the rest for next time.
Add 1/2 of the can of Beans.
Add 1/2 of the can of Rotel.
Add remaining ingredients except for the Corn Tortillas.
Rinse cans with water and add to the pot .add additional water to your preference as it will boil down and thicken.
Start on medium heat until reaching a low boil while continuously stirring. Drop to a low heat and continue cooking for at least an hour, frequently stirring , tasting and monitoring consistency. Add water to thin, more beans to thicken.
Once to your liking, add the corn tortilla wedges and cook for another 15 minutes. If you add them too soon, they will dissolve.

Thick & Spicy Soup image

Provided by Baby Kato

Categories Coconut

Time 2h

Yield 4-8 serving(s)

Number Of Ingredients 22

1 tablespoon canola oil
1 tablespoon fennel seed, crushed
1/2 teaspoon sea salt, coarse
1 tablespoon fresh orange rind
2 teaspoons fresh ginger, minced
2 fresh garlic cloves, minced
1 large sweet white onion, chopped
2 large fresh shallots, finely chopped
1 -1 1/2 tablespoon Thai red curry paste
1 tablespoon soya sauce
1/2 cup smooth peanut butter
2 tablespoons brown sugar
1 cinnamon stick
3 cups chicken stock
1 1/2 cups unsweetened coconut milk
28 ounces canned tomatoes, whole, crushed, undrained
1 cup canned unsweetened pumpkin puree
1 cup fresh carrot, thinly sliced
1 cup fresh white potato, diced
1 teaspoon red pepper flakes (garnish)
1 fresh scallion, finely chopped (garnish)
1/4 cup dried apricot, finely sliced (garnish)

Steps:

Heat oil in large pot, over medium heat.
Add fennel seeds, sea salt, orange rind, ginger, garlic, onions, shallots and fry on medium heat for 1 minute, stirring constantly.
Next add the red curry paste, soya sauce and peanut butter, fry on medium heat for 1 minute, stirring constantly, don't let it burn.
Quickly add chicken stock, tomato juice, pumpkin puree, brown sugar and cinnamon stick.
Stir and bring mixture to a boil, lower heat and let simmer 20 minutes.
Add coconut milk and let simmer another 20 minutes.
Finally add the carrots, potatoes and crushed tomatoes, let the soup simmer for 40 minutes.
Once potatoes are tender, remove the cinnamon stick, taste the soup and reseason with salt and/or brown sugar if necessary, according to taste.
Pour soup into blender and puree until the soup is smooth.
Garnish with red pepper flakes, finely chopped scallions and diced apricots.
Serve immediately.