We found a way to get every iota of value from the chicken.
Catherine's Spicy Chicken Soup
This wonderful chicken stew tastes great, refrigerates well, freezes well, and can easily feed a crowd simply by adding more potatoes.
Recipe Summary Catherine's Spicy Chicken Soup
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!Ingredients | Stew Recipes With Chicken
2 quarts water
8 skinless, boneless chicken breast halves
½ teaspoon salt
1 teaspoon ground 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 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
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
Directions
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 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 soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
Info | Stew Recipes With Chicken
prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
TAG : Catherine's Spicy Chicken Soup
Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes,
