Catherine Spicy Chicken Soup

Ingredients

• 2 quarts water
• 4 skinless boneless chicken breast
• 1/2 tsp salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 2 Tbsp dried parsley
• 1 tsp onion powder
• 5 cubes chicken bullion
• 3 Tbsp olive oil
• 1 onion, chopped
• 3 clove garlic, chopped
• 1 (16 oz) jar chunky salsa
• 2 (14.5 oz) can peeled and diced tomatoes
• 1 (14.5 oz) can whole peeled tomatoes
• 1 (10.75oz) can condensed tomato soup
• 3 Tbsp chili powder
• 1 (15 oz) can whole kernel corn drained
• 2 (16 oz) can of chili beans undrained
• 1 (8oz) container sour cream

Directions

• In a large pot over medium heat combine chicken, salt, pepper, garlic powder, parsley, onion powder and bullion cubes. Bring to a boil, then reduce heat and simmer 1 hour. Remove chicken, reserve broth, shred chicken.
• In a larger pot over medium heat, cook onions and garlic until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, shredded chicken and chicken broth. Simmer 30 minutes.

NOTE: I added carrot and celery. The sour cream I added at the time I ate the soup. This makes a lot. Freezer the soup for later. ~Annemarie

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