Catherine's Spicy Chicken Soup Recipe

The great thing about this recipe is its flexibility. You can adjust about any quantity to your liking and still enjoy the basic flavors. For those who thought it too bland or too spicy, the solution is to adjust your seasonings as you go. The parsley flakes, onion powder and garlic powder are not so critical, but save adding chili powder and salt for the last, especially because the boullion cubes will be salty. Chili powder intensifies the perception of saltiness, so add it before any salt. Start with half the recipe quantity of spices, wait 5-10 minutes as the soup simmers for the spice flavor to fully release, then taste. Repeat this adjustment cycle as necessary until you're satisfied. We save the sour cream to add at the table, along with shredded cheddar cheese and corn tortilla chips. Want great tortilla chips? Buy a package of fresh corn tortillas. Spray or brush both sides with olive oil, cut each tortilla in half and then julienne them into 1/4" strips. Spread the strips out on a nonstick cookie sheet. If you like, sprinkle with sea salt, chili powder and/or cumin. Bake 5 minutes at 425 degrees and check; sample and bake longer until the chips achieve your desired crispness. The julienned chips are great because they're easy to pick up with a soup spoon. You'll never go back to store-bought chips!

Lets make this great recipe even easier. Cook the onions and garlic in a big, thick bottomed pan, add the chicken (chopped small or used cooked chicken that comes in the little pouch).Add dry spices and herbs. When chicken is not pink anymore and the rest of the canned ingredients. 1 can of tomato is plenty, the best corn is of the frozen kind. Top with the sourcream, tortilla chips , cheese or whatever else your heart desires! If this is useful-remember to mark it!

The hospital serves a Kat’s Spicy Chicken Soup every other Tuesday, it’s always been my absolute favorite and I’ve searched for the recipe 100 times. They serve it with shredded cheese & sour cream on the side for those that need it dairy free and choose to add later. This is as close as I can find, only major difference is it lacks the rice!! I used chicken broth instead of bouillon’s, omitted the tomato soup, as the tomatoes & salsa is plenty. Added a few shakes of crushed red pepper flakes & hot sauce. Used half chicken thighs & half boneless breasts, added 1.5 cups of cooked long grain rice just prior to serving, allowed to simmer 10 more mins. Topped with a plop of sour cream, shredded cheddar, & parsley! 5⭐️

Made in crockpot and tried to half the recipe - 1.5 lb chicken breast, but could use up to 2 lbs. 2 cans petite diced tomatoes, 1/2 jar medium salsa, 1 can tomato soup, can of chili beans, 1 can of chicken broth (instead of water and chicken boullion), kept spices as noted. After 8 hours, shredded chicken, added in cup of frozen corn and can of rinsed black beans. Served in bowls with sour cream on top, tortilla chips. Delicious!

Excellent soup - we love spicy foods and this one hit a home run. I try to leave out as much salt as possible in recipes, so I did make the following changes: Used 5 c. unsalted chicken broth (instead of water/chicken bouillon) as 2 qts of water was too much; used 2 cans Rotel no salt added tomatoes/green chilies, 1 can no salt added tomato sauce instead of soup, skipped the whole tomatoes and used frozen white corn (canned corn has salt too). I found Bush pinto/kidney chili beans combo had lower salt than regular kidney chili beans. I diced my chicken and did step 1. In step two, I just added everything into a crockpot on low for 6-8 hours and it was delicious. Using the crockpot to simmer always helps the flavors go through the food so much better. I definitely will make again and have shared with my friends.

Great recipe. I love spice and this has plenty of it!. I followed several suggestions and cubed the chicken and boiled it in the water and spices (up to adding the salsa) for 20 minutes. I then added everything else. I substituted 2 cans of dice tomatoes with green chills for all the tomatoes, and added 2 cans of black beans and 1 can of chili beans. Omitted the corn. Makes a huge amount so if you cooking for 2-4 people, you may need to half the recipe.

This is one of my favorites. I brown the garlic and onions, then add the rest of the ingredients. I use a rotisserie chicken, (2) 32 ounce cartons of Tomato Basil soup, 1 can of regular diced tomatoes, 1 can of diced tomatoes with green chilies (gives it a nice zing), a jar of salsa, and a can of black beans. I may or may not add the can of whole tomatoes and I skip the corn. A little salt. I serve the sour cream on the side and since the soup is very thick, I often spoon it into Tortilla scoops as an option to the usual spoon.

This was really good! However, I omitted the tomato soup, doubled the corn (personal preference) and added 2 Tbsp cumin, 1 Tbsp oregano and about 1/2 Tbsp each of onion and garlic powder. I didn't drain the tomatoes (probably should have), so I only used 4 cups of broth. Instead of adding the sour cream to the soup, I dolloped some in each bowl at the end. Served with avocado, cilantro, and cheddar cheese. Very tasty!

I've made this soup for years. I make it slightly different after making it for so long. I now drop a cooked Rotisserie chicken from the grocery store into the broth instead of the 8 chicken breast halves. I leave it in the broth for 15 minutes boiling and then remove it and shred it and then add it and the broth to the mix. It saves a lot of time and still tastes super yummy!

This soup ("chili") has replaced the beef chili I made for decades. It's become a favorite. I simplify the recipe by using one to two bags of Tyson frozen pulled chicken breast and add 5-6 cups chicken broth. I follow the recipe otherwise and brown the oil, onion and garlic. Then, add remaining ingredients. Easy!

I love the recipe and quantities, but I do substitute with fresh ingredients when possible. I especially avoid the canned ingredients and replace with items like fresh tomatoes (skin removed), homemade stock (cook chicken for soup and make stock in one go), boiled dry beans, and frozen corn.

Easy, delicious, two thumbs up, no notes. I make this every couple of weeks in the winter. Fam loves it, neighbors like it. Sometimes I throw in mushrooms. Sometimes I use thighs. I don’t always cook the chicken for a full hour. It’s normally cooked through on a simmer for 30 min.

Made it and immediately saved the recipe.

Not that Spicy. I use crushed tomatoes instead of whole peeled to make it more soupy. I’ve made it for years and it’s always a favorite.

Great recipe, one of my wife's favorites! I make it several times a year, especially in the colder months. It goes really well with a piece of crusty bread!

Very good soup! One of our favorite!

I discovered this recipe years ago and it has been in my rotation ever since. Sometimes I start from scratch and sometimes I use precooked chicken (rotisserie) and shred it. The corn I leave out about half the time. Other than that, this is a great recipe that all 3 of my kids and my hubs eat! Total win

Our absolute favorite soup. It is a fan favorite when we are camping with friends. I add an extra can of corn and we eat it with tortillas. It isn’t spicy for us, but it explodes with flavor! Absolutely delicious!

This soup is super yummy! It almost tastes like a chicken chili, but MUCH better. I cut the recipe in half and seriously...half made more than 8 servings. This one is a saver!

I used chicken thighs and sautéed them first with onion and added everything else in the recipe and this deserved 5 stars in my