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Catherine's Spicy Chicken Soup
May 13, 2007

I LOVED this recipe! I've been trying to eat meals with low to no fat and came across this one. I love spicy food so this was right up my alley. I substituted the tomatoes for a can of Rotel diced tomatoes with green chiles like Lucky0372 did and black beans for the chili beans. PERFECT. Another thing, I just boiled the chicken for about 20 minutes, took all but 2 quarts water from the pot, then threw everything in and simmered for an hour. It was PERFECT. Very spicy! My husband and I sat on the couch eating the soup with a box of tissues in between us for our runny noses from the spice-lol! I've made this 4 times already and have only had the recipe for a few weeks. For me to make a meal more than once over that time is very rare, so it HAS to be good. I'll be serving this soup to my grandchildren! (Well, I may have to cut down on the spice for them-but I'm keeping it as is for me!

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