Catherine's Spicy Soup

 Adapted: Allrecipes

 

 OH MY GOODNESS...I love this soup! It is so tasty and has such rich flavors that I can just chow on this stuff. I have made it so many times that I almost have it memorized. It is full of shredded chicken and nice Mexican flavors, yet the spiciness is not over kill to the point where it is rough to eat. When I make this now, I double the recipe because it freezes well. The garnishes of sour cream, cheese and crunchy tortilla strips really add to it, as well. 

 

Now, on the negative side, this soup does take a bit of prep work. Is it worth it? Dang straight!

So, here we go:

 

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

8 oz sour cream

 

Garnishes

additional sour cream

Mexican blend cheese

tortilla strips 

lime wedges

Directions:

 

1) 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.

2) 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 45 minutes.

 

3) Garnish with desired accompaniments