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Catherine’s Spicy Chicken Soup Recipe

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This recipe for Catherine’s Spicy Chicken Soup is from The Keith Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 quarts water
8 skinless, boneless chicken breasts
1/2 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
2 TBS dried parsley
1 TBS onion powder
3 TBS olive oil
1 onion chopped
3 cloves garlic chopped.
5 Chicken bouillon Cubes
1 – 16 oz can jar chunky salsa
2 -14 oz cans peeled & diced tomatoes
1-14 oz can whole peeled tomatoes
1-10-75 oz can condensed tomato soup
3 TBS chili powder
1-15 oz can whole kernel corn drained
2-16 oz cans chili beans, undrained
1-8oz container sour cream
Directions:
Directions:
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
Number Of Servings:
Number Of Servings:
8

 

 

 

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