- 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
- In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours.
- 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.
Reviews forSpicy Chicken Tomato Soup
"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!"
"Jimmy said it tasted like tomato soup with a real kick - make it again!"
"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."
"This is a fantastic recipe that I have enjoyed on cold, wintry days!"
"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!"
"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!"
"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"
"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."
"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."
"its now 2014, I have made this soup several times since the last time I reviewed it was in 2010, and every time I make it I make changes, the soup is awesome but its always fun to experiment with recipes! i just made it yesterday, its -5 degress here in buffalo NY, and have blizzard conditions!!! seemed to be the perfect recipe to warm my family up inside and out!!! this time i added a can of black beans drained and rinsed very well, I was never a fan of black beans but decided to give it a try and I recommend you do as well, they are very high in protein and low in fat and they really do not alter the taste of the soup! the nice thing about this soup is if you have a well stocked pantry you can make this soup weather you have all the ingredients or not play around with it, it is very versatile and sure to turn out good!!!"