Spicy Chicken Tomato Soup |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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I got this recipe off Taste of . It originated in Coffeewille, MS - and, no - I don’t know where that is and have never even heard of it. Just goes to show you that some really good food and come from some really unknown places. Read more . This is quick and easy and very good. Ingredients:
spicy chicken tomato soup |
2 (14.5-oz)cans chicken broth |
3-cups cubed cooked chicken |
2-cups frozen corn |
1 (10.75-oz) can tomato puree |
1 (10-oz) can rotel - original recipe |
1 large onion, finely chopped |
2 garlic cloves, minced |
1 bay leaf |
1/2-tspn ground cumin (you can use up to 2 tspn here) |
1-tspn salt |
1/2-tspn chili powder (you can use up to 1 full teaspoon.) |
1/8-tspn pepper |
1/8-tspn cayenne pepper |
Directions:
1. Combine all ingredients in a crockpot and cook on low for 4 hours - or - if you’re in a hurry, I cooked mine on top of the stove on a low simmer in my Dutch oven for about 45 minutes.
2. (Had to add a little extra water and tomato puree to keep the flavors pure but it was excellence.)
3. This can be served with baked tortilla strips, if desired.
4. -Susana
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