Skip to main content New<> this month
Get the Allrecipes magazine
Catherine's Spicy Chicken Soup
November 28, 2007

Wow is all I can say. Made this for the 1st time last night and my husband and I both agree it was delicious. I decided to halve the recipe because I only needed to feed 2 adults and one child and even halfing it left us with plenty of leftovers for another meal. I did decide to do this in the crockpot though. Here is what I did based off of other suggestions: Minus olive oil, corn and beans, threw everything in my crockpot (chicken breasts whole) and set on low for 8 hours. Last 2 hours, I removed chicken breasts to shred (didn't take much as they fell apart from being in the juices), added chicken meat back in, 1 can of black beans (rinsed and drained), and the corn. I did not use chili beans, whole tomatoes or sour cream as I prefer a lower in fat and calorie meal. I did use a fresh pico de gallo from the store instead of canned salsa and used fire roasted diced tomatoes. I topped our bowls with diced avocado and chopped cilantro and voila! For the kids I added crushed fritos and cheese, the soup was not too spicy for my 3 year old. So easy in the crockpot, I highly suggest making it this way. So much flavor, and I will definitely be adding this to the rounds with no changes.

  1. 2378 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars