This recipe for Catherine's Spicy Chicken Soup is from an Allrecipes member who says:
"This is a great recipe that you can fix to your taste! The longer it
simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!"
Using a large pot over medium heat, combine 2 quarts of water,
8 skinless,
boneless chicken breast halves,
½ a teaspoon of salt,
1 teaspoon of ground black pepper,
1 teaspoon of garlic powder,
and 2 tablespoons of dried parsley. You
can substitute 6 tablespoons of chopped fresh parsley if you prefer.
Also add 1 tablespoon of onion powder,
and 5 chicken bouillon cubes,
stir it all together.
Bring this to a boil, and then reduce the heat and simmer it for an hour,
Remove the chicken.
and Reserve the broth.
Cool the chicken and
Then, shred the meat
with two forks.
chop 1 onion,
and 3 cloves of garlic.
Then in a very large pot over medium heat, heat 3 tablespoons of olive oil...
and cook the onion and
garlic until they are slightly browned.
Add one 16-ounce jar of chunky salsa,
two 14.5-ounce cans of peeled and diced tomatoes,
one 14.5-ounce can of whole
peeled tomatoes,
one 10.75-ounce can of condensed tomato soup,
and 3 tablespoons of chili powder... stir that in well.
Drain one 15-ounce can of whole kernel
corn and add it to the pot.
Then add two 16-ounce cans of either drained kidney beans or chili beans in their sauce
for a little more flavor.
and one 8-ounce
container of sour cream.
Stir in the shredded chicken...
and 5 cups of the chicken broth that made earlier with the chicken breasts.
bring the soup to a simmer
and cook it for 30 minutes. One Allrecipes member suggests topping this
Spicy Chicken Soup with sour cream when serving, rather than adding it into the soup.
top it with tortilla chips, sour cream and scallion- or whatever else your taste buds
desire!