Chicken Tomato Soup Recipes

SPICY CHICKEN TOMATO SOUP

Steps:

• 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.

CHICKEN VEGETABLE SOUP WITH TOMATOES

Steps:

• In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, chicken, marjoram, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Discard bay leaf.

CHICKEN TOMATO SOUP

Steps:

• In a Dutch oven, combine the water, broccoli, onion and garlic. Bring to a boil; boil for 8-10 minutes, stirring frequently., Meanwhile, in a nonstick skillet, cook chicken until no longer pink, about 6 minutes. Sprinkle with seasoned salt and pepper. Add to broccoli mixture. stir in the tomato juice, beans, corn, ketchup and brown sugar; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes, stirring occasionally. Garnish with bacon and cheese if desired.

MEXICAN ROAST CHICKEN & TOMATO SOUP

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the tomatoes, cut-side up, in a large roasting tin with the onions and top with the chicken pieces. Season generously and drizzle over 1 tbsp of the olive oil. Roast for 45 mins until the chicken is crisp and tender, and the tomatoes start to caramelise.
• When the chicken is ready, remove from the oven to a plate and cover with foil. Use a slotted spoon to transfer the tomato and onions to a food processor and blitz until smooth. Reserve the cooking juices from the roasting tin.
• Heat the remaining oil in a medium saucepan and fry the garlic, chillies and coriander seeds for a few mins until just brown. Pull the meat from the chicken bones, tear into chunks and mix with the beans, lime zest and chipotle paste. Add this chicken mix to the pan but reserve one-third of it. Pour the soup into the pan and add enough of the cooking juices until you get a nice consistency. Heat a few inches of oil in a small saucepan, then carefully shallow-fry the tortilla pieces in batches until crisp. Drain on kitchen paper.
• To serve, gently reheat the soup, season to taste and stir through the coriander. Top with the reserved chicken mix, avocados and lime juice. Serve with the tortilla chips and soured cream, if you like.

CHICKEN TOMATO SOUP

Steps:

• Spray a soup pot with cooking spray and heat the celery and chicken thouroughly, tossing with garlic salt. (this takes about 6 minutes).
• Add the chicken broth and diced tomatoes, let simmer 3 minutes. Add the spices.
• Serve and enjoy! (if you simmer longer, the more flavorful it will be).