Rating: 4.5 stars
17 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 12

If you like a little kick to your dish, this Spicy Chicken Soup is for you! Rely on convenience items such as chopped cooked chicken, canned chicken broth and canned veggies to make this super-quick soup. Baked tortilla chips and a garden salad are excellent accompaniments.

Marge Perry
Recipe by Cooking Light November 2001

Gallery

Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile.

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  • Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, garlic, and cumin; saute 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 3 minutes.

Nutrition Facts

358 calories; calories from fat 30%; fat 11.8g; saturated fat 2.8g; mono fat 4.4g; poly fat 2g; protein 40.6g; carbohydrates 23.3g; fiber 4.9g; cholesterol 95mg; iron 2.5mg; sodium 1536mg; calcium 65mg.
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