SPICY CHICKEN SOUP
This Tex-Mex inspired Spicy Chicken Soup is bursting with rich, deep flavor from the spices added. It's hearty, and deliciously comforting.
Provided by Lauren Allen
Categories Main Course
Time 1h
Number Of Ingredients 21
Steps:
- In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes or until chicken is cooked through. Remove chicken to a plate and shred.
- In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.
- Stir in salsa, diced tomatoes, tomato sauce, sugar, chili powder, cumin, corn, chili beans, shredded chicken, and 3 1/2 cups of the reserved water. Simmer 30 minutes.
- Stir in sour cream. Taste and add extra salt, or additional seasonings, if needed.
- Garnish with cilantro, cheese, avocado, crushed tortilla chips, or whatever you like!
Nutrition Facts : Calories 314 kcal, Carbohydrate 40 g, Protein 17 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 39 mg, Sodium 1567 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving
SPICY ASIAN CHICKEN SOUP
Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash - chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.
Categories Soup/Stew Chicken Vegetable Low Fat Fall Winter Self
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.
SPICY SRIRACHA CHICKEN SOUP
Make and share this Spicy Sriracha Chicken Soup recipe from Food.com.
Provided by elastigirl
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a soup pot on medium-high heat.
- Add onions, salt, cumin, sriracha, and garlic and saute until onions are soft.
- Add chicken and saute for a few minutes until the chicken starts to cook.
- Add water, caldo de tomate, frozen diced potatoes, frozen mixed vegetables, and the can of tomatoes, stir well and bring to a boil.
- Reduce heat and let simmer for 10 minutes.
- Bring back up to a boil and add dry pasta, and then boil for 9 minutes until pasta is tender.
- Add more salt and pepper to taste.
Nutrition Facts : Calories 184.1, Fat 8.4, SaturatedFat 1.7, Cholesterol 24.2, Sodium 55, Carbohydrate 17.1, Fiber 3.4, Sugar 2.9, Protein 11
SRIRACHA CHICKEN SOUP
This is a great soup for a chilly night! The spice and sweetness work together to warm you right up.
Provided by ChelsEats
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
- Roast tomatoes in preheated oven on the prepared baking sheet until completely softened, about 25 minutes. Transfer tomatoes to a cutting board to cool.
- Spread chopped carrot onto the prepared baking sheet; season with a pinch of cinnamon and salt.
- Roast carrots in preheated oven until tender, about 25 minutes.
- Heat a large skillet over medium-high heat. Toast onion slices, garlic cloves, and jalapeno pepper in the skillet until beginning to char, 5 to 7 minutes.
- Peel cooled tomatoes and put in a blender bowl; add onion, garlic, jalapeno pepper, Sriracha chile sauce, and 1 1/2 teaspoons cinnamon and puree until smooth.
- Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat. Stir pureed tomato mixture into the oil; cook and stir until the mixture thickens, about 5 minutes.
- Pour water into the pot; add chicken bouillon and stir. Bring liquid to a simmer, reduce heat to medium-low, and cook mixture, stirring occasionally, until the liquid reduces slightly, about 15 minutes.
- Stir chicken and black beans into the soup; bring again to a simmer and cook until beans are softened, about 15 minutes. Add carrots and cook to reheat the carrots, 2 to 3 minutes. Season soup with salt and pepper.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 21.6 g, Cholesterol 36.5 mg, Fat 8.6 g, Fiber 7.7 g, Protein 17.2 g, SaturatedFat 2.1 g, Sodium 846.1 mg, Sugar 4.1 g
SRIRACHA HOT CHICKEN SOUP
Yield 6
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium heat, then add the celery, onions, carrots, garlic and 1 teaspoon of the salt. Cook this mixture until it is soft and fragrant-about 7 minutes.
- While the veggies cook, drain the roasted red peppers, then prepare by pureeing them in a food processor or blender, or finely chopping by hand.
- To the pot with the veggies, add the stock, pureed roasted peppers, tomatoes, sriracha (use 1 to 2 tablespoons, depending on how spicy you like things), and remaining 1 teaspoon of salt. Bring this mixture to a simmer, then cook to allow the flavors to combine-about 5 minutes.
- Add the egg noodles and cook until they are a couple of minutes short of al dente-about 5 minutes. Add the cooked chicken, lime juice, and parsley, then cook until the chicken is warmed through-about 3 to 5 minutes. Taste the soup and add salt if needed.
- To serve, top with the additional parsley along with the avocado. Enjoy with grilled bread if desired.
SPICY CHICKEN NOODLE SOUP
A simple and quick one-pot soup that tastes amazing! Cut carrots into matchsticks if you are in a fancy mood.
Provided by Islandartist
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Cook and stir chicken in a large pot over medium heat until lightly browned, about 5 minutes; stir in garlic and cook until fragrant, about 1 minute.
- Stir vegetable broth, carrots, and corn into chicken mixture; bring to a boil. Stir rice noodles, red pepper, basil, and chili flakes into chicken mixture; reduce heat and simmer until noodles are tender, about 5 minutes.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 32.7 g, Cholesterol 15.2 mg, Fat 1.4 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 0.2 g, Sodium 425.3 mg, Sugar 4.3 g
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- In a large pot heat the sesame oil {or cooking oil of your choice} over medium high heat. Add the garlic and ginger and sauté for 30-40 seconds. Add the chicken and sauté for another 4 minutes. Add the chicken broth, soy sauce and Thai red curry paste and simmer for about 15 more minutes, or until the chicken is cooked. Add the matchstick carrots, Sriracha and lime juice and cook for an additional 2 minutes.
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