Best 3 Mikes Spicy Southwest Chicken Soup Recipes

Mike's Spicy Southwest Chicken Soup is a hearty and flavorful dish that is perfect for a cold winter day. This soup is packed with tender chicken, fresh vegetables, and a variety of spices. The use of chili powder, cumin, and cayenne pepper gives this soup a spicy kick, while the addition of corn and black beans adds a touch of sweetness and smokiness. Whether you are looking for a quick and easy meal or a comforting dish to share with friends and family, Mike's Spicy Southwest Chicken Soup is sure to hit the spot.

Let's cook with our recipes!

MR. E'S CHICKEN SOUP

Mr. E's Chicken Soup image

Provided by Food Network

Categories appetizer

Time 2h50m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 pound chicken, diced
8 ounces onion, chopped
4 ounces celery, chopped
4 ounces carrots, chopped
8 ounces egg whites
6 to 8 parsley stems
1 pinch thyme
1 to 2 bay leaves
2 cloves
1/2 teaspoon peppercorns
8 cups chicken stock, degreased

Steps:

Start with a well-flavored, cold, strong chicken stock. Select a heavy stockpot, preferably 1 with a spigot at the bottom. Combine the chicken, onion, celery, carrots, egg whites, parsley, thyme, bay leaves, cloves, and peppercorns in the soup pot and mix very well. Mix the meat mixture with small amount of chicken stock to cover. Allow the mixture to set for 20 to 30 minutes. This process will allow the soup to break down valuable proteins that provide body for the consomme.
Gradually add the remaining stock and mix well with the meat mixture. Set the pot over a low flame and bring to a slow simmer. On occasion, stir the contents so that the meat mixture can coagulate evenly, producing a good raft. As the temperature rises to the simmering point, no longer stir the contents for the risk of breaking the raft is too high. Move to a lower heat so that the contents maintain a simmer. Do not cover or allow to boil.
Allow it to simmer for at least 1 1/2 hours. Strain the consomme through a china cap lined with several layers of cheesecloth or coffee filters. Do not force the liquid for you will push particles through. Remove all traces of the fat from the surface. Adjust seasonings, to taste. Your soup should be perfectly clear.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

SPICY SOUTHWEST POTATO SOUP

Spicy Southwest Potato Soup image

The spicy flavors of the Southwest in a creamy, cheesy soup, perfect for football parties, Sunday night suppers or quick weeknight dinners. Add a tossed salad and whole grain rolls for a perfect meal.

Provided by persnicketyanne

Categories Lunch/Snacks

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

1 (16 ounce) package Simply Potatoes Southwest Style Hash Browns
6 cups chicken broth
3 cups shredded cheddar cheese
1/2 cup flour
1/2 cup margarine or 1/2 cup butter
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

Steps:

Melt butter or margarine on medium heat in a large pot .
Add potatoes and stir until the potatoes are cooked.
Sprinkle flour over potatoes. Stir for 2 minutes.
Gradually add chicken stock, stirring until smooth. Return to heat and stir until slightly thickened.
Add cheese. Continue cooking on medium heat until the soup is hot.
Taste soup, adding salt or pepper as needed.

Nutrition Facts : Calories 264, Fat 21.2, SaturatedFat 9.3, Cholesterol 35.6, Sodium 823.1, Carbohydrate 5.9, Fiber 0.2, Sugar 0.6, Protein 12.2

SOUTHWEST CHICKEN SOUP

Southwest Chicken Soup image

Make and share this Southwest Chicken Soup recipe from Food.com.

Provided by chef 1026044

Categories Poultry

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
8 ounces boneless chicken breasts, cut up
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 (14 1/2 ounce) can chicken broth
1 (15 ounce) can undrained corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can Mexican-style tomatoes
18 inches corn tortillas, halved and cut in to strips
1 (8 ounce) container sour cream
1 cup cheddar cheese, shredded

Steps:

Heat oil to medium in large soup pot.
Brown meat, onion, garlic and spices.
Add all canned ingredients and bring to low boil.
Reduce heat and simmer 15 minutes.
Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.

Tips:

Use a variety of fresh vegetables. This will give your soup a more flavorful and nutritious boost. Fresh corn, bell peppers, onions, and carrots are all great options.
Don't be afraid to experiment with different spices. A blend of chili powder, cumin, and paprika is a good starting point, but you can also add other spices like cayenne pepper, oregano, or thyme to taste.
Use a high-quality chicken broth. This will make a big difference in the overall flavor of your soup. Look for a broth that is made with real chicken and has a rich, flavorful taste.
Simmer the soup for at least 30 minutes. This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
Serve the soup with your favorite toppings. Some popular options include sour cream, shredded cheese, diced avocado, or chopped cilantro.

Conclusion:

This Mike's Spicy Southwest Chicken Soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is packed with flavor and is sure to be a hit with your family and friends. So next time you are looking for a hearty and flavorful soup, give this recipe a try.