This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!
Catherine’s Spicy Chicken Soup
This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!
Ingredients
- 2 quarts water
- 8 skinless boneless chicken breast halves
- ½ 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
- 16 ounce jar chunky salsa
- 14.5 ounce cans peeled and diced tomatoes
- 14.5 ounce can whole peeled tomatoes
- 10.5 ounce can condensed tomato soup such as Campbell’s
- 3 tablespoons chili powder
- 15 ounce can whole kernel corn drained
- 16 ounce cans chili beans undrained
- 8 ounce container sour cream
Instructions
- 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.
