Spicy Chicken Tomato Soup Recipe
Spicy Chicken Tomato Soup Recipe photo by Taste of Home

Spicy Chicken Tomato Soup Recipe

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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."
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 8 servings


  • 2 cans (14-1/2 ounces each) chicken broth
  • 3 cups cubed cooked chicken
  • 2 cups frozen corn
  • 1 can (10-3/4 ounces) tomato puree
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 to 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon chili powder
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 4 white or yellow corn tortillas (6 inches), cut into 1/4-inch strips

Nutritional Facts

1 each: 196 calories, 5g fat (1g saturated fat), 47mg cholesterol, 727mg sodium, 21g carbohydrate (3g sugars, 3g fiber), 19g protein


  1. In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours.
  2. Place the tortilla strips on an ungreased baking sheet. Bake at 375° for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips. Yield: 8 servings.
Originally published as Spicy Chicken Tomato Soup in Quick Cooking July/August 2002, p60

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Reviewed Sep. 2, 2014

"This was delicious chicken tomato tortilla soup "with a kick". We like about anything tomato and I'm always looking for options. I used a can of creamed corn since I didn't have frozen corn. It was delicious! I also used tomato paste with a little water instead of puree (since I didn't have it on hand). I was looking for a recipe to use my left-over cooked chicken and this was amazing!"

Reviewed Jan. 17, 2014

"Jimmy said it tasted like tomato soup with a real kick - make it again!"

Reviewed Feb. 21, 2013

"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 Feb. 10, 2013

"This is a fantastic recipe that I have enjoyed on cold, wintry days!"

Reviewed Oct. 25, 2011

"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!"

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