Catherine's Spicy Chicken Soup
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Get ready for a bold and comforting bowl of chicken soup with a kick!
Ingredients:
Image credit: All Recipes
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
- 1 (16 ounce) jar chunky salsa
- 2 (14.5 ounce) cans peeled and diced tomatoes
- 1 (14.5 ounce) can whole peeled tomatoes
- 1 (10.5 ounce) can condensed tomato soup (such as Campbell’s)
- 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
- Start by adding water, chicken, salt, pepper, garlic powder, parsley, onion powder, and bouillon cubes to a large pot over medium heat. Bring it to a boil, then lower the heat and let it simmer for about an hour, or until the chicken is fully cooked. Take the chicken out, save the broth, and shred the chicken.
- In the same pot, sauté onion and garlic in olive oil until they’re lightly browned. Mix in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, the shredded chicken, and 5 cups of the reserved broth. Let it all simmer together for 30 minutes.
