Spicy Mexi Tomato Chicken Soup
Recipe: #1073
October 22, 2011
Categories: Dinner, Lunch, Soups and Stews, Beans, Poultry, Chicken, Vegetables, Corn, Mexican, Cooking With Condensed Soup, Stove Top more
"Make this as spicy as you like by adjusting the Tabasco but add it in at the end even though it is listed as mild the enchilada sauce is still quite spicy! and for those who extreme heat add in a finely chopped jalapeno pepper… This soup is a meal in itself all that is needed is a side salad and bread "
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (462.8 g)
- Calories 1114.3
- Total Fat - 64.1 g
- Saturated Fat - 10.1 g
- Cholesterol - 82.3 mg
- Sodium - 2001.3 mg
- Total Carbohydrate - 108.3 g
- Dietary Fiber - 9.7 g
- Sugars - 49.5 g
- Protein - 38.7 g
- Calcium - 227.6 mg
- Iron - 5.3 mg
- Vitamin C - 25.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a Dutch oven or large pot heat oil over medium-high heat (use enough oil to lightly coat the bottom of your pot).
Step 2
Add in onion and green bell pepper; saute for about 4 minutes.
Step 3
Add in garlic; cook stirring for 2 minutes, then add in flour and stir for 1 minute.
Step 4
Add in all remaining ingredients; bring to a boil.
Step 5
Reduce heat and simmer uncovered for about 34-40 minutes (about halfway through cooking add in the chicken, season with Tabasco sauce and more salt and pepper if needed).
Step 6
Ladle into bowls and dollup with a spoonful of sour cream if desired.
Tips & Variations
No special items needed.
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