Sunday, November 28, 2010

Spicy Chicken Tomato Soup

At work a couple weeks ago, the operators asked me to eat some soup that they had made. In fact I tried to come home and duplicate it. It's not quite the same, but it's a good start. Here's the basis that I used, but this is one you can very creative with.

Serves 8.

  • 2 cans (14-1/2 ounces each) Chicken Broth
  • 3 cups cubed cooked chicken
  • 2 cups (or more) assorted vegetables (I used frozen green beans, frozen corn, fresh carrots, fresh potatoes)
  • 1 can (10-3/4 ounces) tomato puree
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 to 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon chili powder
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne pepper

  • Directions
  • In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours. (I had to cook longer to get the carrots and potatoes soft enough)

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