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Cumin, chili powder and cayenne pepper give Margaret Bailey's slow-cooked specialty its kick. "I serve bowls of it with crunchy tortilla strips that bake in no time," she writes from her Coffeeville, MIssissippi home. "Leftover soup freezes well for nights I don't feel like cooking."
Nutritional Facts 1 serving (1 each) equals 196 calories, 5 g fat (1 g saturated fat), 47 mg cholesterol, 727 mg sodium, 21 g carbohydrate, 3 g fiber, 19 g protein.
Originally published as Spicy Chicken Tomato Soup in Quick Cooking July/August 2002, p60
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Reviewed on Feb. 21, 2013 by kpincolorado
This is one of my favorite recipes. I've been making it since it first came out in the magazine. I agree that I like that I can tweak it to fit what I have on hand. But I love it the original way. I usually double the recipe and freeze portions for later. Everyone I've ever served it to has raved about it. I hate cutting onions so when I'm buying the frozen corn I just pick up a bag of frozen diced onion too.
Reviewed on Feb. 10, 2013 by mhusk
This is a fantastic recipe that I have enjoyed on cold, wintry days!
Reviewed on Oct. 25, 2011 by kerrynjames
We enjoyed this meal... I made the higher spice version and added a little more corn (as that's the size of the bag I had).The chicken was tender and delicious and the flavor of the soup was great. Modifications for next time? A little more chicken, but cook it in breast form then shred it before mealtime, and serve with sour cream.Thanks for the recipe!
We enjoyed this meal... I made the higher spice version and added a little more corn (as that's the size of the bag I had).
The chicken was tender and delicious and the flavor of the soup was great. Modifications for next time? A little more chicken, but cook it in breast form then shred it before mealtime, and serve with sour cream.
Thanks for the recipe!
Reviewed on Feb. 27, 2011 by clacer
My coworkers beg me to make this & bring it to work for their birthdays. But I have to triple the recipe because everyone loves it so much!
Reviewed on Feb. 20, 2011 by batemanr
I am a single male and made this the other night. Delicious! Since there were no green leafy vegetables in it or any other green I fixed a couple of chicken tacos to go with it. I like the fact that all of this flavor comes from a very few major ingredients and can be altered any number of ways. batemanr
Reviewed on Jan. 08, 2011 by mwilson101
I have to admit the entire family was scrunching noses when I read them the recipe. They went on outside for the morning. When they came back in, they all commented about something smelling really good. Guess what...it was the recipe that got the scrunch nose reaction. Surprise!!! Everyone loved it!!!!! I semi pureed the can of diced tomtoes & green chiles and added a small can of just chopped mild chiles besides. I used the suggestion of tomato paste instead of puree also. Definitely a keeper.
Reviewed on Jan. 02, 2011 by emsmom2101
I have made this recipe several times and it always turns out great. I like to vary the vegetables according to what I have on hand or what is fresh in the garden.
Reviewed on Nov. 09, 2010 by nikmyown
oops...i topped it with cottage cheese not cream cheese
this soup is perfect to come home to on a cold day, i had to change a few ingredients because i did not have them. rather than using chicken broth i used homemade broth, rather than tomato puree i used tomato paste, and didnt have a can of tomatos and green chilies, so i used diced tomatos and a packet and 1/2 of taco seasoning, chilli powder, and hot sauce to spice it up. and i topped with cream cheese and the tortilla strips, it actually tasted like a chicken taco!!!
Reviewed on Sep. 27, 2010 by wytammic
This soup is easy and delicious! I will be making it regularly throughout Fall and football season! I believe it is a great recipe for beginner cooks who are wanting to make a positive impression :-)
Reviewed on Jan. 24, 2010 by paulinelydia
Better than I thought it would be. My whole family loved it. I recommend this especially if you like tomato recipes.
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