Spicy Mexi Tomato Chicken Soup
Recipe: #1073
October 22, 2011
Categories: Beans, Chicken, Corn, Mexican, Chicken Dinner, Mexican Chicken, Mexican Dinner, 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 is 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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If using frozen corn, make sure to thaw it before adding to the soup.
- For a more intense flavor, use a spicier enchilada sauce.
- Substitute vegetable broth for chicken broth for a vegetarian option. This substitution will provide a flavorful and plant-based option for those who prefer a meatless meal.
- Substitute quinoa for the chicken for a protein-packed option. Quinoa is a great source of protein and can provide a more nutrient-dense option for those looking for a healthier meal.
Vegetarian Version Replace the chicken broth with vegetable broth, omit the chopped chicken and replace with 1 1/2 cups of cooked, diced sweet potatoes. Add 1 teaspoon of smoked paprika and 1 teaspoon of cumin for extra flavor.
Mexican Version Replace the chicken broth with vegetable broth, omit the chopped chicken and replace with 1 1/2 cups of cooked black beans. Add 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of oregano for extra flavor.
Cilantro Lime Rice: This flavorful rice dish is the perfect accompaniment to the Spicy Mexi Tomato Chicken Soup. The bright and zesty taste of the lime and cilantro will complement the soup perfectly, and the added texture of the rice will make this a complete meal.
Mexican Street Corn: This Mexican-inspired side dish is the perfect complement to the Spicy Mexi Tomato Chicken Soup. The sweetness of the corn, the tangy lime juice, and the salty and spicy cotija cheese will balance out the flavors of the soup and add a unique crunch to the meal.
FAQ
Q: How can I adjust the spiciness of the soup? A: You can adjust the spiciness of the soup by adding Tabasco sauce to taste. You can also add a finely chopped jalapeno pepper for extra heat.Q: What is the best way to store the soup? A: The best way to store the soup is to let it cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 3 days.
1 Reviews
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Fun facts:
Fun Fact 1:The jalapeno pepper, a key ingredient in this Spicy Mexi Tomato Chicken Soup, was first cultivated in Mexico, and was named after the city of Xalapa, Veracruz.
Fun Fact 2:This recipe is a modern twist on the classic Mexican dish, Pozole, which was popularized by the Aztecs and is still served as a celebratory dish in Mexico today.