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Spicy Chicken Soup

Spicy Chicken Soup

Southern Living NOVEMBER 1997

  • Yield: about 2 1/2 quarts

Ingredients

  • 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

Preparation

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.

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