Catherine's Spicy Chicken Soup
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Warm up your day with a bowl of comfort with a spicy twist!
Ingredients:
Image credit: All Recipes
Ingredients:
- 2 quarts of 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
- For the Chicken & Broth:
In a large pot, bring water, chicken, salt, pepper, garlic powder, parsley, onion powder, and bouillon cubes to a boil over medium heat. Lower the heat and let simmer for about an hour, or until the chicken is fully cooked (juices should run clear). Take out the chicken, keep the broth, and shred the meat. - For the Soup:
In the same pot, sauté onion and garlic in olive oil until lightly golden. Add salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken, and 5 cups of the reserved broth. Let everything simmer together for 30 minutes to blend the flavors.
