Catherine's Spicy Chicken Soup

Serves: 8

This is a great recipe that you can fix to your taste! Add a jalapeno chili for more heat. The longer it simmers the better. Top with crushed tortilla chips or Fritos corn chips and shredded cheese.

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Cook Time:
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2 (32-ounce) containers chicken broth
8 skinless, boneless chicken breasts halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon california garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
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 tomato
2 (15-ounce) cans tomato sauce
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


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


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