Catherine's Spicy Chicken Soup
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.
|2 (32-ounce) containers||chicken broth|
|8||skinless, boneless chicken breasts halves|
|1 teaspoon||ground black pepper|
|1 teaspoon||california garlic powder|
|2 tablespoons||dried parsley|
|1 tablespoon||onion powder|
|3 tablespoons||olive oil|
|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.