This recipe for Catherine’s Spicy Chicken
Soup is from an Allrecipes member who says: “This is a great recipe that you can fix to
your taste! The longer it simmers the better. Top with crushed tortilla
chips and shredded cheese. Enjoy!” Using a large pot over medium heat, combine
2 quarts of water, 8 skinless, boneless chicken breast halves, ½ a teaspoon of salt, 1 teaspoon of ground black pepper, 1 teaspoon of garlic powder, and 2 tablespoons of dried parsley. You can substitute 6 tablespoons of chopped fresh
parsley if you prefer. Also add 1 tablespoon of onion powder, and 5 chicken bouillon cubes, stir it all together. Bring this to a boil, and then reduce the
heat and simmer it for an hour, Remove the chicken. and Reserve the broth. Cool the chicken and Then, shred the meat with two forks. chop 1 onion, and 3 cloves of garlic. Then in a very large pot over medium heat,
heat 3 tablespoons of olive oil… and cook the onion and garlic until they are slightly browned. Add one 16-ounce jar of chunky salsa, two 14.5-ounce cans of peeled and diced tomatoes, one 14.5-ounce can of whole peeled tomatoes, one 10.75-ounce can of condensed tomato soup, and 3 tablespoons of chili powder… stir
that in well. Drain one 15-ounce can of whole kernel corn and add it to the pot. Then add two 16-ounce cans of either drained
kidney beans or chili beans in their sauce for a little more flavor. and one 8-ounce container of sour cream. Stir in the shredded chicken… and 5 cups of the chicken broth that made
earlier with the chicken breasts. bring the soup to a simmer and cook it for 30 minutes.
One Allrecipes member suggests topping this Spicy Chicken Soup with sour cream when serving,
rather than adding it into the soup. top it with tortilla chips, sour cream and
scallion- or whatever else your taste buds desire!