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I’m looking for a spicy soup to go with sandwiches?

A good spicy soup that goes well with sandwiches. Any recipes? And what type of sandwich would you pair with it?

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7 Responses to “I’m looking for a spicy soup to go with sandwiches?”

  1. Sarah Berry said:

    Try a Bouillabaisse, and maybe just some toasted bread with garlic or a sandwich with prosciutto or jamon on the side.

  2. Chas said:

    There is a copycat Olive Garden Sup pa Tuscona you can find on the internet. Be sure to use all the Italian hot sausage the recipe calls for.

  3. mexican_leona said:

    Try some Chili

  4. Gary C said:

    Check Bobby Flay on google under Food Network. He is King of spice!

  5. Ron P said:

    no sandwich is necessary
    Spicy Chicken Soup

    2 quarts water
    8 skinless, boneless chicken breast halves
    1/2 teaspoon salt
    1 teaspoon ground black pepper
    1 teaspoon garlic powder
    2 tablespoons dried parsley
    1 tablespoon onion powder
    5 cubes chicken bouillon
    3 tablespoons olive oil
    1 onion, chopped
    3 cloves garlic, chopped
    1 (16 ounce) jar chunky salsa
    2 (14.5 ounce) cans peeled and diced tomatoes
    1 (14.5 ounce) can whole peeled tomatoes
    1 (10.75 ounce) can condensed tomato soup
    3 tablespoons chili powder
    1 (15 ounce) can whole kernel corn, drained
    2 (16 ounce) cans chili beans, undrained
    1 (8 ounce) container sour cream

    In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
    In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

  6. stinkinggenius2003 said:

    Tortilla soup

    1 onion, chopped
    3 cloves garlic, minced
    1 tablespoon olive oil
    2 teaspoons chili powder
    1 teaspoon dried oregano
    1 (28 ounce) can crushed tomatoes
    1 (10.5 ounce) can condensed chicken broth
    1 1/4 cups water
    1 cup whole corn kernels, cooked
    1 cup white hominy
    1 (4 ounce) can chopped green chile peppers
    1 (15 ounce) can black beans, rinsed and drained
    1/4 cup chopped fresh cilantro
    2 boneless chicken breast halves, cooked and cut into bite-sized pieces
    crushed tortilla chips
    sliced avocado
    shredded Monterey Jack cheese
    chopped green onions
    1.In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
    2.Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
    3.Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion


  7. Kathy Miller said:

    I love this section on chili soups. Many are spicy. I love them with all kinds of sandwiches.


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