Spicy Chicken Soup

Southern Living
about 2 1/2 quarts


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1 (3-pound) whole chicken, cut up and skinned
3 (10 1/2-ounce) cans condensed chicken broth, undiluted
2 (10-ounce) cans diced tomatoes and green chiles
1 (16-ounce) package frozen whole kernel corn
1 large onion, chopped
4 garlic cloves, pressed
1 teaspoon dried oregano


Bring all ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat, and simmer, stirring occasionally, 2 hours.

Remove chicken; let cool to touch.

Bone chicken, and cut meat into bite-size pieces. Return chicken to Dutch oven; simmer, stirring occasionally, 15 minutes.

Created date

October 2003