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spicy chicken tomato soup

(1 rating)
Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

I love soup; nothing helps warm your body and soul on a cold Winter’s day like a good bowl of homemade (made with love) soup. And, although, as I pen these words, we are still in the grips of Summer, I know that it won’t be long before Autumn will sweep over the land. When that happens, the temperatures will drop, and the leaves will slowly fall from the trees creating a multi-colored carpet of reds, browns, yellows and oranges… It’s time for soup, and you're going to love this one.

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For spicy chicken tomato soup

  • 4 c
    chicken stock, freshly made
  • 3 c
    chicken (white & dark meat) about 2 pounds
  • 10 oz
    tomato puree
  • 1 1/2 lb
    tomatoes, blanched, peeled, and diced
  • 1/2 md
    onion, finely diced, about 4 ounces
  • 1/4 c
    long grain rice, uncooked
  • 8 oz
    white button mushrooms, sliced thinly, about 8 ounces
  • 2 clove
    garlic, minced, about 1/4 ounce
  • 2 md
    carrots, sliced on the bias, 1/4 thick, about 6 ounces
  • 2 md
    celery stalks, sliced on the bias 1/4 thick, about 2 ounces
  • 2 tsp
    ground cumin
  • 1 tsp
    table salt, or 2 teaspoons kosher salt
  • 1 tsp
    chili powder
  • 1/8 tsp
    black pepper, freshly ground
  • 1/8 tsp
    cayenne pepper
  • 1 Tbsp
    lemon juice, freshly squeezed, 1/2 lemon

How To Make spicy chicken tomato soup

  • 1
    It's a cold day... low grey cloud move quickly overhead, carrying with them the promise of more snow to come. The wind moans though trees devoid of leaves, and the cold empty branches crackle in the cold Winter's breath. The days grow shorter, and the nights longer. It's Winter, and it's time for warm comfort foods... It's time for hearty soup. Let's get started...
  • 2
    Place the chicken stock in a pan, bring to a simmer, and then poach the chicken pieces for about 30 minutes. Chef's Tip: I use boneless breasts, and thighs, but if you have bone-in... that's okay. Chef's Tip: Remove the skin from the chicken before poaching. Chef's Note: You will lose about 1/4 cup of liquid during the poaching process, due to evaporation.
  • 3
    Chef’s Note: While the chicken is simmering, you will need to skim off any of the white protein material that floats to the top. I do this with a fine mesh skimmer.
  • 4
    Chef’s Note: If you don’t have fresh chicken broth, you can substitute chicken bullion. My favorite bullion cubes are: Telma… They come in Chicken, Beef, and Vegetable. And, if anyone is interested; they’re Kosher. Of course, if you’re using bullion cubes, technically you don’t have a stock you have a broth.
  • 5
    After thirty minutes, remove the chicken from the stock, allow to cool, and then dice into bite-size pieces, and set aside. Chef's Note: I like to use a 50/50 mix of white and dark meat; however, there's nothing wrong with going with one or the other.
  • 6
    Pour the chicken stock into a fat separator, allow to sit for a few minutes, and then remove any accumulated fat from the stock. Pour the defatted stock back into the pot.
  • 7
    Add the cumin, salt, chili powder, pepper, and cayenne into the stock, and then stir to combine.
  • 8
    Add the chicken, tomato puree, and the chopped veggies to the pot, place over medium heat, and then bring to a simmer. Chef's Note: What is a simmer? A simmer is when bubbles are rising in the liquid, and lightly breaking on the surface.
  • 9
    Cover the pot, and place in a preheated 225f (107c) oven for one hour. Chef's Note: Why the oven? When you use the oven, as opposed to stovetop cooking, you get a more evenly distributed heat; while in stovetop cooking the heat is concentrated in the bottom of the pan.
  • 10
    Remove the pot from the oven, add the lemon juice, and serve.
  • There's nothing like a good bowl of hot soup on a cold Winter's day. It warms the heart and the soul.
    11
    Plate/Present Good white bowls are excellent here, because they show off the colors of the soup. Garnish with a dollop of sour cream, and maybe some nice fresh crackers, or a rustic loaf of bread.
  • 12
    This hearty soup has just the right balance between heat and flavor. The cayenne and chili powder give the dish a bit of warmth that's just a perfect balance. It will warm your heart, it will warm your soul... it will warm your spirit. Keep the faith, and keep cooking...
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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