Try these extra-spicy and extra-delicious chicken soup!
INGREDIENTS
Servings: 8
Water
2 quarts
Skinless, boneless chicken breast halves
8
Salt
1/2 tsp
Ground black pepper
1 tsp
Garlic powder
1 tsp
Dried parsley
2 tbsps
Onion powder
1 tbsp
Chicken bouillon
5 cubes
Olive oil
3 tbsps
Onion, chopped
1
Garlic, chopped
3 cloves
Chunky salsa
1 (16 oz) jar
Peeled and diced tomatoes
2 (14.5 ounce) cans
Whole peeled tomatoes
1 (14.5 ounce) can
Condensed tomato soup
1 (10.75 ounce) can
Chili powder
3 tbsps
Whole kernel corn, drained
1 (15 ounce) can
Chili beans, undrained
2 (16 ounce) cans
Sour cream
1 (8 ounce) container
DIRECTIONS
- Combine water, chicken, salt, pepper, garlic powder, parsley, onion powder, and cubes in a large pot over medium heat. Bring the mixture to a boil. After that, reduce heat. Simmer 1 hour. Remove chicken. Reserve broth. Shred the chicken.
- Cook onion and garlic in olive oil in a large pot over medium heat until slightly browned. Add salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Stir well. Simmer half an hour.
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