Catherine's 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
- Produce
- Chili beans (2 (16 ounce) cans)
- Corn, whole kernel (1 (15 ounce) can)
- Garlic (3 cloves)
- Garlic powder (1 teaspoon)
- Onion (1)
- Onion powder (1 tablespoon)
- Parsley, dried (2 tablespoons)
- Tomatoes (2 (14.5 ounce) cans)
- Tomatoes, whole (1 (14.5 ounce) can)
- Meat
- Chicken breast, skinless boneless halves (8)
- Canned Goods
- Chicken bouillon (5 cubes)
- Condensed tomato soup (1 (10.75 ounce) can)
- Condiments
- Salsa, chunky (1 (16 ounce) jar)
- Cooking & Baking
- Black pepper, ground (1 teaspoon)
- Chili powder (3 tablespoons)
- Olive oil (3 tablespoons)
- Salt (1/2 teaspoon)
- Drinks
- Water (2 quarts)
- Dairy
- Sour cream (1 (8 ounce) container)
Preparation
Read recipe preparation on allrecipes.com
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Recipe Stats
Published November 5, 2003 (9 years ago).
43 people saved this recipe.
