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Catherine's Spicy Chicken Soup

SUBMITTED BY: AUNTTAF PHOTO BY: DART1121

"This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!"

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PREP TIME	15 Min
COOK TIME	1 Hr 30 Min
READY IN	1 Hr 45 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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.
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 30 minutes.

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REVIEWS

Reviewed on Dec. 6, 2006 by Chef 101

Lets make this great recipe even easier. Cook the onions and garlic in a big, thick bottomed... MORE

Reviewed on Oct. 30, 2007 by Uncle Ed's Nephew

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Uncle Ed's Nephew
Oct. 30, 2007

The great thing about this recipe is its flexibility. You can adjust about any quantity to your liking and still enjoy the basic flavors. For those who thought it too bland or too spicy, the solution is to adjust your seasonings as you go. The parsley flakes, onion powder and garlic powder are not so critical, but save adding chili powder and salt for the last, especially because the boullion cubes will be salty. Chili powder intensifies the perception of saltiness, so add it before any salt. Start with half the recipe quantity of spices, wait 5-10 minutes as the soup simmers for the spice flavor to fully release, then taste. Repeat this adjustment cycle as necessary until you're satisfied. We save the sour cream to add at the table, along with shredded cheddar cheese and corn tortilla chips. Want great tortilla chips? Buy a package of fresh corn tortillas. Spray or brush both sides with olive oil, cut each tortilla in half and then julienne them into 1/4" strips. Spread the strips out on a nonstick cookie sheet. If you like, sprinkle with sea salt, chili powder and/or cumin. Bake 5 minutes at 425 degrees and check; sample and bake longer until the chips achieve your desired crispness. The julienned chips are great because they're easy to pick up with a soup spoon. You'll never go back to store-bought chips!

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30 users found this review helpful

The great thing about this recipe is its flexibility. You can adjust about any quantity to... MORE

Reviewed on Nov. 5, 2003 by VNITSIRK

I really liked this, but like others, I made some changes: I left out the whole tomatoes and... MORE

Reviewed on Nov. 28, 2007 by LASVEGAS00

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LASVEGAS00
Nov. 28, 2007

Wow is all I can say. Made this for the 1st time last night and my husband and I both agree it was delicious. I decided to halve the recipe because I only needed to feed 2 adults and one child and even halfing it left us with plenty of leftovers for another meal. I did decide to do this in the crockpot though. Here is what I did based off of other suggestions: Minus olive oil, corn and beans, threw everything in my crockpot (chicken breasts whole) and set on low for 8 hours. Last 2 hours, I removed chicken breasts to shred (didn't take much as they fell apart from being in the juices), added chicken meat back in, 1 can of black beans (rinsed and drained), and the corn. I did not use chili beans, whole tomatoes or sour cream as I prefer a lower in fat and calorie meal. I did use a fresh pico de gallo from the store instead of canned salsa and used fire roasted diced tomatoes. I topped our bowls with diced avocado and chopped cilantro and voila! For the kids I added crushed fritos and cheese, the soup was not too spicy for my 3 year old. So easy in the crockpot, I highly suggest making it this way. So much flavor, and I will definitely be adding this to the rounds with no changes.

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16 users found this review helpful

Wow is all I can say. Made this for the 1st time last night and my husband and I both agree it... MORE

Reviewed on Apr. 9, 2007 by Whitney

WOW! WOW! AND WOW! This was the BEST soup I have ever made. It's the perfect blend of spice... MORE

Reviewed on May 24, 2007 by Blossom77

Excellent recipe, and this is how I make it easier on myself. I use a supermarket rotisserie... MORE

Reviewed on Jan. 28, 2007 by DART1121

Man! This soup was awsome! It's chili made with chicken. At first bite I thought it would... MORE

Reviewed on May 13, 2007 by Applesauce31

I LOVED this recipe! I've been trying to eat meals with low to no fat and came across this... MORE

Reviewed on Nov. 7, 2003 by BRANDYBMW

Catherine should submit this recipe into recipe contest! I made it last night with the...

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