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Catherine's Spicy Chicken Soup
November 03, 2008

This is a great recipe! I usually head straight for the 5 star rated recipes and, to do them justice, follow them to a “T” on the first go around. I’m no expert chef but I have been cooking for family and friends since I was 9 yrs old and as a California born and raised “Span-Mex-Rican” who’s been around Hispanic home cooking all her life, I’ve learned a thing or two about spicy cooking. I made some changes right out of the starting gate on this one. Omit the ½ Teaspoon salt – there’s plenty of flavoring (and sodium) in the bouillon Use 4 cubes of chicken bouillon (1 less than original recipe) Use 4 cloves of garlic (1 more than original recipe) Replace 2 (14.5 oz.) cans of peeled and diced tomatoes w/ 2 (10oz.) cans of “Ro-Tel Diced Tomatoes w/ Lime Juice & Cilantro” Omit the 1 (14.5 oz.) can whole peeled tomatoes all together Replace the 1 (10 oz.) can of condensed tomato soup w/ 1 (7.75 oz. can of “El Pato” – Mexican hot style tomato sauce) Replace the canned corn w/ 2 cups of frozen corn For the Salsa: I used “La Victoria Medium” For the Chile Beans: I used S&W Chile Beans (Pinto Beans, Chili Pepper, Onion, Garlic in Zesty Tomato sauce) Cook as directed except: add Chile Beans before the corn & “lightly” mash the tomatoes and beans in the pot. (This further releases the flavors of the beans & tomatoes into the broth and the smashed beans make for a creamier consistency…I’m not a big fan of whole beans or chunky tomato bits in my soup.) Then add all other ingredients

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