Wednesday, January 19, 2011

spicy chicken soup.

Spicy Chicken Soup from Tamara:

8 cups water
4 very large (Costco size) skinless, boneless chicken breast halves
1/2 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
2 T dried parsley
1 T onion powder
5 cubes chicken bouillon
2 T 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 (10.75 ounce) can condensed tomato soup
1-3 T chili powder (to taste)
1 (16 ounce) package frozen corn
1 (16 ounce) can black beans
1 (16 ounce) can kidney beans
sour cream (optional)
cheese (optional)
tortilla chips (optional)

In a large stockpot 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. (I actually put the above ingredients in a crock-pot and cook on high for 3-4 hours). 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, chili powder, corn, beans, shredded chicken and 8 cups broth. Simmer 30 minutes.

Garnish with tortilla chips, cheese and sour cream, if desired.

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