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Catherine's Spicy Chicken Soup

A shredded chicken soup flavored with garlic, onion powder, salsa, tomatoes, tomato soup, chili powder, corn, beans and sour cream. Serve with tortilla chips.
Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 8 servings
Course: Lunch
Cuisine: Mexican Inspired
Calories: 473
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 quarts water
  • 8 skinless, boneless chicken breast halves
  • 0.5 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons dried parsley
  • 1 tablespoon onion powder
  • 5 cubes chicken bouillon
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 16 ounce jar chunky salsa
  • 2 14.5 ounce cans peeled and diced tomatoes
  • 1 14.5 ounce can whole peeled tomatoes
  • 1 10.75 ounce can condensed tomato soup
  • 3 tablespoons chili powder
  • 1 15 ounce can whole kernel corn, drained
  • 2 16 ounce cans chili beans, undrained
  • 1 8 ounce container sour cream

Method
 

  1. 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.
  2. 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.

Nutrition

Calories: 473kcalCarbohydrates: 50gProtein: 40gFat: 15gSaturated Fat: 5gCholesterol: 82mgSodium: 2436mgFiber: 10gSugar: 15g

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