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Catherine's Spicy Chicken Soup

Ingredients

2 quarts

water

8

chicken breast halves

1/2 teaspoon

salt

1 teaspoon

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 jar (16 oz)

chunky salsa

2 cans (14.5 oz)

diced tomatoes

1 can (14.5 oz)

whole peeled tomatoes

1 can (10.75 oz)

condensed tomato soup

3 tablespoons

chili powder

1 can (15 oz)

whole kernel corn

2 cans (16 oz)

chili beans

1 container (8 oz)

sour cream

Instructions

STEP 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 for 1 hour, or until chicken juices run clear. Remove chicken, reserve broth, and shred chicken.

STEP 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 for 30 minutes.

Nutrition Facts

(per serving)

Calories:

473 calories

Servings:

8 servings

Carbohydrates:

50 g

Fat:

15 g

Fiber:

10 g