Dots Spicy Shredded Chicken Soup Recipes

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SPICY CHICKEN SOUP



Spicy Chicken Soup image

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

4 cups water
1 pound boneless skinless chicken breasts
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 Tablespoon dried parsley flakes
3 teaspoons onion powder
1 Tablespoon olive oil
1/2 onion (, chopped)
2 cloves garlic (, minced)
3 teaspoons chicken bouillon paste ((or 3 bullion cubes))
8 ounces salsa (, your favorite kind)
14.5 ounce can diced tomatoes (, undrained)
4 ounces tomato sauce
1/2 Tablespoon granulated sugar
2 Tablespoons chili powder
1 teaspoon cumin
15 ounce can corn ((or frozen), drained)
16 ounce can chili beans
3/4 cup sour cream
Cilantro, shredded cheese, and avocado for soup garnish

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

MEXICAN SHREDDED CHICKEN SOUP



Mexican Shredded Chicken Soup image

A fantastically flavorful and slightly spicy Mexican soup made with shredded chicken and black beans. I usually make this in the morning and let it simmer all day to let the flavors blend. Optional toppings: avocado, tortilla chips, green onion, sour cream, and shredded cheese.

Provided by Debence

Categories     World Cuisine Recipes     Latin American     Mexican     Soups and Stews     Chicken

Time 45m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 cup chopped onion
3 cloves garlic, minced
1 (28 ounce) can diced tomatoes
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (32 ounce) container chicken broth
2 cups water
2 (15 ounce) cans black beans, drained
1 (15 ounce) can hominy
½ pound shredded cooked chicken
¼ cup chopped fresh cilantro
1 medium jalapeno pepper, seeded and minced

Steps:

  • Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Add tomatoes, chili powder, cumin, and oregano. Stir in chicken broth and water; bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes.
  • Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 27.5 g, Cholesterol 24.1 mg, Fat 4.8 g, Fiber 9.6 g, Protein 16.4 g, SaturatedFat 1 g, Sodium 1173 mg, Sugar 4.4 g

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