I was first drawn to this recipe because I had never used tomato soup (besides on its own) or salsa in a soup and I wanted to try it. I made a couple changes though, to save time I cubed the raw chicken and cooked it in the olive oil on a pan with the onions and crushed garlic, then let the chicken cool before pulling with my hands. Then I poured the medium chunky salsa and tomatoes (i used rotel tomatoes and chilies instead) in a pot with the tomato soup but only used 1 and a half cups of water, I figured I would add water as I went (didn't need anymore because of the liquid in the tomatoes). I added 3 bay leaves, dried parsley, onion powder, garlic powder, chili powder (i didn't need any salt because chili powder is salty) and I put in a couple tablespoons of chicken Better Than Bullion instead of the cubes, much easier and tastier I think. I decided I wanted it thick so I put in almost the whole container of SC and also added a half teaspoon of corn starch mixed with a tablespoon of water. Then I put in about half a cup of raw rice. It wasn't spicy so I added about 10 drops of green Tabasco and a drop or two of franks red hot (i would have used Sriracha but I was out), and some extra pepper. Also instead of chili beans I used one jar of kidney and one of black beans rinsed. I added cumin too for an extra kick and some adobo. It came out awesome! Basically a white chicken chili.
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I was first drawn to this recipe because I had never used tomato soup (besides on its own) or...