Taste of Home
Spicy Chicken Tomato Soup
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 8 servings.
Cumin, chili powder and cayenne pepper give my slow-cooked specialty its kick. I serve bowls of it with crunchy tortilla strips that bake in no time. Leftover soup freezes well for nights I don’t feel like cooking. —Margaret Bailey, Coffeeville, Mississippi
Ingredients
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2 cans (14-1/2 ounces each) chicken broth
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3 cups cubed cooked chicken
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2 cups frozen corn
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1 can (10-3/4 ounces) tomato puree
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1 can (10 ounces) diced tomatoes and green chiles
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1 large onion, finely chopped
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2 garlic cloves, minced
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1 bay leaf
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1 to 2 teaspoons ground cumin
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1/2 teaspoon salt
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1/2 to 1 teaspoon chili powder
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1/8 teaspoon pepper
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1/8 teaspoon cayenne pepper
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4 white or yellow corn tortillas (6 inches), cut into 1/4-inch strips
Directions
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1.
In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours.
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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.
Nutrition Facts
1 serving: 196 calories, 5g fat (1g saturated fat), 49mg cholesterol, 800mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 19g protein.
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