Sunday, January 28, 2007

Spicy Chicken Soup


Ever on the look-out for a recipe worthy of entering the annual Chili Cook Off Contest, I decided to try this recipe this weekend. At first taste I thought beef would have been better; but after finishing two bowls of this, I've decided that chicken is the perfect meat to use. It makes a LOT - my 6 1/2 quart stock pot was full to the brim. But it freezes well so don't be afraid to make the whole thing.

I did "spice it up" a bit with my choice of ingredients. So, grab your hankies and dig into:

Catherine's Spicy Chicken Soup
(Posted on AllRecipes.com)

2 quarts water
8 skinless, boneless chicken breast halves (I used 4)
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder (didn't have any - left it out)
5 cubes chicken boullion
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 oz.) jar chunky salsa (my pot was so full, I only had room for about 4 tablespoons)
2 (14.5 oz.) cans peeled and diced tomatoes (I used one can of Rotel and one can of plain)
1 (14.5 oz.) can whole peeled tomatoes (oops! forgot to add this! oh well...)
1 (10.75 oz.) can condensed tomato soup
3 tablespoons chili powder (I used McCormick's Hot Mexican Style Chili Powder)
1 (15 oz.) can whole kernel corn, drained
2 (16 oz.) cans chili beans, undrained (I used ONE can of Mrs. Grimes Spicy Chili Beans and ONE can of Black Beans - drained)
1 (8 oz.) container sour cream (I left this out too. You can always add a dollop of sour cream over your soup in the bowl.)

1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and boullion cubes. Bring to a boil, then reduce heat and simmer 1 hour or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken. (I skipped this whole thing and just chopped up my chicken and threw everything in one pot. You could even do it in the crock pot and let it cook all day.)

2. In a large pot (ain't THAT the truth!) over medium heat, cook onion and garlic in olive oil until slightly browned. (I didn't do this either - see above.) Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth (...oh...maybe that's why my pot was so full! I really should read my recipes more carefully.). Simmer 30 minutes.

This is seriously good soup and I hope you all try it. Make it with my ingredients and it'll knock your socks off!

8 comments:

MyKitchenInHalfCups said...

Umm...5 cups (cubes) broth...I see you read about as well as I do. The worst is when I try so hard to get it right and still do it.
What is it? There's strength in numbers! I don't know what that will do for us but at least there's two of us now.

Sally said...

Hee! I think what's wrong is that I get in a hurry. I've made worse mistakes, believe me! It's you and me agaist the world kid.

sandi @ the whistlestop cafe said...

It looks great~ just the way you did it!

Sally said...

Hey, Sandi - thanks! It IS good! I just had some for lunch today and it's even better. Thanks for stopping by.

mandira said...

The spicy chicken soup looks delicious and all the ingredients sound good. I agree with you, putting the sour cream before serving sounds like a good idea. yummy!

Sally said...

Hi Mandira - I gave a container to my friend/neighbor Jay. He said he kept a hankie handy while eating it but loved it anyway! High praise coming from Jay. Thanks for stopping by.

Arfi Binsted said...

Sally, this looks warm and cosy! Winter is still a long way away from NZ.

Sally said...

Thanks Arfi! I hope you get a chance to try it next winter.