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spicy chicken soup recipes - No Diets Allowed
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Chicken Fiesta Soup

Chicken fiesta soup with tender baked chicken, zucchini, yellow squash and sweet corn simmered in mild red enchilada sauce with chili powder and cumin. It cooks in just 2 to 4 hours in the slow cooker and serves 6 to 8.
Servings 6 to 8 people

Ingredients

  • 4 skinless chicken breasts baked and shredded or cut into thin strips
  • 1 can 28 oz mild red enchilada sauce (make sure you get mild!)
  • 1 can 15 oz organic diced tomatoes, drained
  • 2 jalapenos finely chopped (MILD - no jalapenos. MEDIUM - jalapenos with no seeds. HOT... REALLY HOT - both jalapenos with seeds.)
  • 1/4 cup minced fresh cilantro
  • 2 Tbs minced garlic
  • 1 Tbs chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 small sweet or red onion diced
  • 2 yellow summer squash diced
  • 2 zucchini diced
  • 2 cups frozen organic sweet corn

Instructions

  • Heat oven to 400. Place chicken breast on baking sheets. Lightly coat with olive oil and evenly sprinkle with salt and pepper. If thawed, bake for 20 to 30 minutes. If frozen, bake for 25 to 35 minutes. Remove from oven and shredded or cut into thin chicken strips.
  • Meanwhile in a large slow cooker, combine enchilada sauce, tomatoes, jalapenos, cilantro, garlic, chili powder, cumin, salt, and pepper. Stir well.
  • Add onion, squash, zucchini, corn, and baked chicken. Stir well.
  • Cook 2 to 3 hours on HIGH or 3 to 4 hours on LOW.