Catherines Spicy Chicken Soup

Name: Catherines Spicy Chicken Soup
Cook time: 30 min
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: 2 quarts water; 8 skinless, boneless chicken breast halves; ½ 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

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!

INGRIDIENT

2 quarts water

8 skinless, boneless chicken breast halves

½ 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

DIRECTION

Step: 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.

Step: 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 30 minutes.

NUTRITION FACT

Per Serving: 473 calories; protein 39.6g; carbohydrates 50.3g; fat 15.3g; cholesterol 81.8mg; sodium 2436.4mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.

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