Spicy Chicken Vegetable Soup Recipes

CATHERINE'S SPICY CHICKEN SOUP

Steps:

• In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
• In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

SPICY CHICKEN VEGETABLE SOUP

Steps:

• Heat the oil in a large pan and soften the onions, garlic, ginger and chilli for 3-4 minutes.
• Increase the heat slightly and add the leeks and potatoes.
• Season with salt and pepper, cover and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.
• Stir the chicken and cook until it browns in patches.
• Now add the peppers and the stock.
• Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes until the chicken is tender and cooked through and the potatoes are also cooked.
• Taste and adjust the seasoning before serving.
• Sprinkle over some coriander.
• You may also like to add a bit of lemon juice.

SPICY CHICKEN-VEGETABLE SOUP

Steps:

• Blend 2 cups broth, chiles, onions and garlic in blender until smooth; pour through fine-mesh strainer into medium bowl. Press strained solids to remove as much liquid as possible. Discard strained solids. Stir remaining broth into strained broth mixture.
• Heat dressing in large skillet on medium heat. Add chicken; cook 5 min. on each side or until evenly browned. Pour broth mixture over chicken; bring to boil. Add corn and pumpkin; cover. Simmer on medium-low heat 25 min., stirring occasionally. Add zucchini; cook, covered, 10 min. or until chicken is done (165°F), stirring occasionally.
• Ladle soup into 8 bowls; sprinkle with cilantro. Squeeze lime wedge over each serving.