Spicy Chicken Soup

You will need:
2 quarts water
8 skinless, boneless chicken breast halves
1/2 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 (10.75 ounce) can condensed tomato soup
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

There are 2 steps to this meal, first is to boil and shred the chicken. Add chicken water, salt, pepper, garlic powder, parsley, onion powder, and bouillon cubes. The bouillon cubes can add a great amount of flavor and save on expensive chicken stocks and similar options. Once you get the water to a boil reduce heat to medium and simmer for about an hour. This should be enough to cook the chicken and still have it be very moist. remove the chicken but keep the water for the soup step which is coming up next.

In a different soup bowl put a little olive oil in the bottom of the pan and heat it up. Add garlic and onion and let it cook until browned. then stir in all the rest of the ingredients and 5 cups of the broth from the water you cooked the chicken in. Simmer this together for about 30 minutes and you should have a good spicy chicken soup that is a great change of pace from the normal everyday chicken soup you grew up with.

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