Spicy Chicken Soup
Category
Soups / Appetizers
Servings
6-8
Prep Time
15 minutes
Cook Time
90 minutes
A hearty, home-cooked meal for cold, wintry nights. You can choose your level of heat — mild, medium, or hot. This low-maintenance recipe can be left simmering on the stove while you get something else done — yet still serve something delicious, warm, and satisfying for the whole family.
Ingredients
-
2 quarts water
-
8 skinless, boneless chicken breast halves
-
1/2 tsp salt
-
1 tsp ground black pepper
-
2 tbsp garlic powder
-
2 tbsp dried parsley
-
1 tbsp onion powder
-
5 cubes chicken bouillon
-
3 tbsp olive oil
-
1 onion, chopped
-
3 cloves garlic, chopped
-
2 tbsp chili powder
-
1 (16 oz) jar of Rivera's Salsa (Mild, Medium, or Hot)
-
2 (14.5 oz) cans peeled and diced tomatoes
-
1 (10.75oz) can condensed tomato soup
-
1 (15oz) can whole kernel corn, drained
-
2 (16oz) cans chili beans, undrained
-
2 tbsp. brown sugar
-
1 tsp. beef bouillon
-
1 sprig cilantro, chopped
-
Shredded Monterey Jack cheese (optional)
Section 2
Directions
In a large pot over medium, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer for 1 hour, or until chicken juice runs clear. Remove the chicken from the pot and shred. Reserve the broth.
In another large pot cook onion and garlic in olive oil until lightly browned. Stir in salsa, diced tomatoes, tomato soup, chili powder, corn, chili beans, brown sugar, beef bouillon, shredded chicken and 5 cups broth. Simmer for 30 minutes.
Serve hot with a sprinkle of fresh cilantro, shredded Monterey Jack cheese, and a side of tortilla chips.