Friday, February 27, 2015

Spicy Chicken Soup

A recipe from the days before I took photos of my finished meals. No pinning this recipe anytime soon! It's a tasty, hearty soup that makes a lot. Low-sodium products are recommended since there are a lot of canned/processed ingredients (salsa, canned tomatoes, etc). Note: this is a great recipe for a mountain cabin vacation. The few spices can easily be brought along and everything else is readily available even in smaller stores.

Spicy Chicken Soup

~adapted years ago from this top rated allrecipes recipe

  • 2 quarts water**
  • 8 boneless, skinless chicken breast halves*
  • 1/2 t. salt
  • 1 t. ground pepper
  • 1 t. garlic powder
  • 2 T. dried parsley
  • 5 cubes chicken bouillon**
  • 1 T. onion powder
  • 3 T. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 (16-oz.) jar chunky, medium salsa
  • 1 (14.5-oz.) cans diced tomatoes
  • 1 can tomato soup**
  • 2 c. frozen corn 
  • 4 c. cooked beans: seasoned black beans, pinto beans, etc.**
  • sour cream to top bowls
*use less if you have LARGE chicken breasts (which so many are these days!)
**one of the nice things about this soup is that you can mix and match your leftovers: leftover tomato soup, homemade chicken stock, leftover chili, ... just adjust liquid measurements accordingly (and remember that canned tomato soup is usually thinned on the stove--your homemade version might be much thinner already)

  1. Combine water through onion powder in a large pot. Bring to a boil, reduce heat, and simmer until chicken is cooked (up to an hour). Remove chicken and shred; reserve 5 cups broth. (This step can be done well in advance of the next one--just refrigerate until needed.)
  2. Saute onion and garlic in olive oil in a large pot. Add all the remaining ingredients (including chicken/broth and NOT including sour cream). Simmer for 30 minutes.
  3. Top individual bowls with a spoonful of sour cream.
Serves 8

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