Tuesday, April 6, 2010

Spicy Chicken Soup

Spicy Chicken Soup

COOK TIME 1 Hr 30 Min
READY IN 1 Hr 45 Min

8 Servings

8 cups water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoon dried parsley
3 teaspoons onion powder
6 cubes chicken bouillon
2 tablespoon and 3 teaspoons olive oil
2 onion, chopped
4 cloves garlic, chopped
2 (16 ounce) jar chunky salsa
2 (14.5 ounce) can peeled and diced tomatoes
2 (14.5 ounce) can whole peeled tomatoes
2 (10.75 ounce) can condensed tomato soup
2 tablespoon and 3 teaspoons chili powder
2 (15 ounce) can whole kernel corn, drained
2 (16 ounce) can chili beans, undrained
2 (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 10 cups broth. Simmer 30 minutes.

No comments:

Post a Comment