SPICY CHICKEN SOUP

By Beefman-2

GREAT RECIPE ON A COOL NIGHT

Ingredients

• 2 CUPS CHICKEN BROTH
• 8 SKINLESS BONELESS CHICKEN BREASTS
• 1/2 TSP SALT
• 1 TSP BLACK PEPPER
• 1 TSP GARLIC POWDER
• 2 TBSP DRIED PARSLEY
• 1 TBSP ONION POWDER
• 3 TBSP OLIVE OIL
• 1 RED ONION DICED
• 3 CLOVES GARLIC MINCED
• 16 OUNCE CHUNKY SALSA
• 2 - 14.5 OUNCE CANS PEELED AND DICED TOMATOES
• 14.5 OUNCE WHOLE PEELED TOMATOES
• 10.75 OUNCE CONDENSED TOMATO SOUP
• 3 TBSP CHILI POWDER
• 15 OUNCE WHOLE KERNEL CORN
• 32 OUNCE CHILI BEANS
• 8 OUNCE SOUR CREAM

Preparation

Step 1

IN A LARGE STOCK POT COMBINE CHICKEN BROTH CHICKEN, SALT, PEPPER, GARLIC POWDER, PARSLEY, ONION POWDER, BRING TO A BIOL THEN REDUCE HEAT, LET SIMMER 1 HOUR OR UNTIL THE CHICKEN JUICES RUN CLEAR, REMOVE THE CHICKEN AND SHRED, RESERVE THE JUICES

IN A LARGE POT MEDIUM HEAT, SAUTÉ 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 OF BROTH, SIMMER FOR 30 MINUTES