Spicy Southwest Chicken Soup

[ThunderLund78]

There's still gotta be a couple of chilly days left for this one. My wife and I discovered this soup and it's ridiculously tasty. It's also pretty good for you. Don't let the long list of ingredients fool you, it's easy. One note though, this makes a lot. We eat what we can, have left overs the next day and freeze the rest in a gallon zip-lock bag. It heats up just as yummy as it is fresh.

2 qts water

8 skinless, boneless chicken breasts

1/2 tsp salt

1 tsp black pepper

1 tsp garlic powder

2 TB dried parsley

1 TB onion powder

5 cubes chicken bouillon

3 TB olive oil

1 onion - chopped

3 garlic cloves - minced

1 (16oz) jar of chunky salsa

2 (14.5 oz) cans of diced tomatoes

1 (14.5 oz) can of whole peeled tomatoes

1 (10.75 oz) can of condensed tomato soup

3 TB chili powder

1 (15 oz) can of whole kernel corn - drained

2 (16 oz) cans of chili beans - un-drained

1 (8 oz) container of sour cream

In large stock pot over medium heat combine water, chicken beasts, 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 and reserve the broth in a separate container. Shred chicken.

Back to the empty pot, again over medium heat. Cook onion and garlic in olive oil until lightly brown and fragrant. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans and sour cream. Then add the shredded chicken and 5 cups of the reserved broth. Simmer for 30 minutes and serve.

Top with crushed tortilla chips and shredded cheese. YUM!

[reinhard1]

thanks Thunder for the recipe. definatly will give it a try!!good luck.