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Nutrition Facts
Serving Size 1 (466g) Recipe makes 6 servings
Calories 268
Calories from Fat 78		(29%)
Amount Per Serving		%DV
	Total Fat 8.7g	13%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 615mg		25%
Potassium 777mg		22%
Total Carbohydrate 21.9g		7%
	Dietary Fiber 1.5g	6%
	Sugars 8.2g
Protein 26.3g		52%
detailed view... how is this calculated?

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Speedy Gonzales Chicken Soup

Recipe #195000 | 30 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Chef #302958
Nov 10, 2006

No, this soup doesn't have mouse in it! It's a Mexican style tomato-based chicken soup with corn and chillies. It earns its name by taking only half an hour to cook. You can use fresh, canned or frozen corn, whichever you prefer. From an Australian Women's Weekly cookbook.

SERVES 6 (change servings and units)

Ingredients

2 tablespoons olive oil
2 skinless chicken breasts
1 red onion, finely chopped
1 tablespoon plain flour
6 cups chicken stock
2 cups tomato juice
1 cup corn kernel
2 hot chili peppers, finely sliced, any variety (I like Habaneros)
1/4 cup fresh cilantro, finely chopped

Directions

1
Heat half of the oil in a good-sized saucepan, cook chicken until lightly browned and cooked right through.
2
Remove chicken from pan and shred into small strips.
3
Heat remaining oil in same pan, cook onion 3-4 minutes or until soft.
4
Add flour to pan and stir for 1 minute.
5
Add stock and juice 1 cup at a time, waiting until mixture thickens slightly after each addition.
6
Add chicken, corn and chilli. Stir until heated through.
7
Serve topped with cilantro.

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Featured Reviews for This Recipe

From: .::. Emily .::.

On Mar 24, 2007

The only soups my husband likes are chili and chicken soup. So this was a big hit with us! It was a nice change to be able to make something different! I used cornstarch with the first cup of broth, instead of using flour, and my husband wanted more of a kick, so I added a tablespoon of chili powder at the end. Very tasty! Thank you!

0 people found this review helpful

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From: Dienia B.

On Dec 29, 2006

made this with leftover deli chicken its great i used a little parsely sice we dont like cilantro that much

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From: Chef #273014

On Nov 14, 2006

I was pressed for time, had 2 leftover chicken breasts and in the mood for soup. This was fantastic! I added a can of diced tomatoes and topped the soup upon serving with some tortilla strips and a pinch of cheese. If you love homemade salsa you will love this hot variation of it. Thanks Miss Olivia, my family really enjoyed it

3 people found this review helpful

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From: justcallmetoni

On Nov 13, 2006

Speedy is right. We really enjoyed this soup, not only for the quickness of preparation but the results of the final dish. I did make one substition since this was a last minute supper. No tomato juice on hand, I used half tomato sauce - half water. This also made this soup WW Core (plus a point for the flour). The cilantro here is not a garnish but an important flavor component that brightened up the flavors in the soup. To give it a little more zip, I also added a teaspoon ofcumin. Thanks miss olivia. (Prepared for PAC2006)

3 people found this review helpful

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