Bloody Mary Chicken Soup
The flavors of a spicy Bloody Mary, give this Chicken Soup a kick!
For this recipe, you can adjust the amount of Hot Sauce to your taste. My husband loves extra spicy so I added in about 30 drops of Hot Sauce. I suggest you start with 10 drops and then take it from there. You can always add more but you can’t remove it!
My husband felt a cold coming on so I decided to make him this Soup, he also loves Bloody Mary’s, so this is what I came up with.
This hearty Soup is perfect for a weekend lunch. I serve it with a celery stick tucked in it, just like a Bloody Mary.
BLOODY MARY CHICKEN SOUP
Ingredients:
- 3 Boneless Skinless Chicken Breasts, cut into bite size pieces
- 2 Cups Zing Zang Bloody Mary Mix
- 2 Cups Clamato Juice
- 1 (14.5 oz.) Can Petite Diced Tomatoes w/juice
- 1 & 1/2 Cups Red Onion, Diced
- 1 & 1/2 Cups Celery, diced
- 1 Tablespoon Minced Garlic
- 2 Cups White Rice, cooked
- Juice and Zest from 1 Lime
- 2 Tablespoons Worcestershire Sauce
- 12-20 Drops Tabasco Sauce, add more if you want extra spicy
- 1/2 Cup Vodka-optional
- Freshly Ground Black Pepper
Directions:
1. In a large skillet, add the Oil, Onions and Celery. Saute on medium heat until the Vegetables are tender. Transfer the Vegetables into a 6 or 7 quart slow cooker.
2. Place the remaining ingredients, except the Rice, into the slow cooker. Stir to combine all the ingredients.
3. Set the slow cooker on high for 3-4 hours or low for 6-7 hours. All slow cookers cook differently. The newer slow cookers cook at a higher heat level so you need to know how your slow cooker works and adjust the heat and time accordingly. I have several slow cookers. I used a newer model for this recipe and my Soup was done in about 3 1/2 hours on high temp.
4. Once the Chicken in the Soup is cooked, stir in the Cooked Rice. Continue to cook for an additional 30-40 minutes to ensure everything is heated through.
Recipe By: Hot Dish Homemaker
