Saturday, September 1, 2012

Spicy Chicken Soup

I made this a few nights ago.  We had a few sickies in the house and it had been raining, so what could be better than soup (especially if said soup had a little heat to clear the sinuses)!  Found this on allrecipies.com, and it is definitely a keeper.  It was simple, just took some time to simmer.  All in all, I think it took about three hours, but only about 20 minutes of actual prep work.  John, Cory, and I really liked it.  The others tolerated it, but they really liked the rolls that went with it.  :)
  • 2 quarts water (8 cups)
  • 8 boneless, skinless chicken breast halves
  • 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 2 TBS dried parsley
  • 1 TBS onion powder
  • 5 cubes chicken bouillon (5 tsp)
  • 3 TBS olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 (16 oz) jar chunky salsa
  • 3 (14.5 oz) cans diced tomatoes
  • 1 (10.75 oz) can condensed tomato soup
  • 3 TBS chili powder
  • 1 (15 oz) can whole kernel corn, drained (I used a bag of frozen corn)
  • 2 (16 oz) cans chili beans, undrained (I used one chili beans, one black beans)
  • 1 (8 oz) container sour cream


  1. In a large pot over medium heat, combine water, chicken breasts, salt, black pepper, garlic powder, and chicken bouillon cubes.  Bring to boil, then reduce heat and simmer over low heat for 1 hour, or until juices are clear.  Remove chicken and reserve broth.  Shred chicken.
  1. In a large pot over medium heat, cook onion and garlic in olive oil until slightly brown.  Stir in remaining ingredients (including sour cream) and 5 cups of the reserved broth.  (I didn't have enough broth, so I added a little water and a little extra sour cream).  Simmer at least 30 minutes.  
*I didn't have a pot big enough for the 2nd step, so I used to pots.  One I added dried minced jalepenos and cayenne pepper, for some extra heat.  It was wonderful.  The other I left mild for the kids.  

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