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Spicy Chicken Soup Recipe

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This recipe for Spicy Chicken Soup, by , is from Greenway Baptist Church 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!

Judy Emert


2 quarts water
8 skinless, boneless chicken breast halves
1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 tbsp. dried parsley
1 tbsp. onion powder
5 cubes chicken boullion
3 tbsp. olive oil
1 onion, chopped
3 cloves garlic or use already in jar (chopped)
1 (16 oz.) jar chunky salsa
2 (14.5 oz.) cans peeled diced tomatoes
1 (14.5 oz.) can whole tomatoes
1 (10.75 oz.) can condensed tomato soup
3 tbsp. chili powder
1 (15 oz.) can whole kernel corn, drained
2 (10 oz.) cans chili beans, not drained
1 (8 oz.) sour cream

In large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and boullion cubes. Bring to a boil, 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, tomato soup, whole tomatoes, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.




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