Spicy Chicken Tomato Soup |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
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.
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