Spicy Chicken Tomato Soup

“Cumin, chili powder and cayenne pepper give my slow-cooked specialty its kick. I serve bowls of it with crunchy tortilla strips that bake in no time. Leftover soup freezes well for nights I don’t feel like cooking.” —Margaret Bailey, Coffeeville, Mississippi

Spicy Chicken Tomato SoupPhoto: Taste of Home
Servings Prep Time Cook Time
8servings 20minutes 4hours
Servings Prep Time
8servings 20minutes
Cook Time
Portions: servings
Portions: servings
  1. In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours.
  2. Place the tortilla strips on an ungreased baking sheet. Bake at 375° for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.
Recipe Notes

Nutrition Facts
1 serving: 196 calories, 5g fat (1g saturated fat), 49mg cholesterol, 800mg sodium, 19g carbohydrate (3g sugars, 3g fibre), 19g protein.