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Name: Spicy Chicken Soup
Prep time: 30 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 quarts water; 8 skinless, boneless chicken breast halves; 1/2 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

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INGREDIENTS

2 quarts water
8 skinless, boneless chicken breast halves
1/2 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

Servings

INSTRUCTIONS

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.

NOTES

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Spicy Chicken Soup

2 quarts water
8 skinless, boneless chicken breast halves
1/2 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

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.

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Nutrition

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Serving Size: 1 Serving (1042g)
Recipe Makes: 8 Servings

Calories: 822
Calories from Fat: 125 (15%)

Amt Per Serving		% DV

	Total Fat 13.9g	19 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 2.3g
Cholesterol 252.8mg		78 %
Sodium 1359.8mg		47 %
Potassium 2072.5mg		55 %
Total Carbohydrate 62g		18 %
	Dietary Fiber 16.7g	67 %
	Sugars, other 45.3g
Protein 109.7g		157 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 822

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