Spicy Chicken Soup Recipe

  • 2 quarts water
  • 8 boneless, skinless chicken breasts
  • 1/2 teaspoon Salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons parsley
  • 5 chicken bouillon cubes
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 jar mild chunky salsa (16 ounce jar)
  • 3 cans petite diced tomatoes (14.5 ounce cans)
  • 1 can condensed tomato soup (small can)
  • 2 tablespoons chili powder (use 3 if you like real spicy food)
  • 1 can whole kernel corn, drained
  • 2 cans chili beans inch mild sauce, undrained (16 ounce cans)
  • 8 ounces Sour Cream
In large pot over medium heat combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon. Bring to a boil, then reduce and simmer 45 minutes to 1 hour. Remove chicken and shred. Reserve broth. In same pot, over medium heat, cook onions and garlic in oil until slightly browned. Stir in remaining ingredients and 5 cups of reserved broth. Simmer 30- 45 minutes. Top with crushed tortilla chips.

This makes a lot but freezes well.

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