It’s a hearty meal for a cold winter night. The spices will certainly warm you up to enjoy the cold. It is easy to cook. In just 45 minutes, it will be served at your table. It’s a sure winner at any family gathering. Go through the recipe below.
two quarts of water
8 chicken breast halves (skinless, boneless)
Salt – 1/2 teaspoon
ground black pepper – 1 teaspoon
garlic powder – 1 teaspoon
dried parsley – 2 tablespoons
onion powder – 1 tablespoon
chicken broth – 5 cubes
olive oil – 3 tablespoons
a chopped onion
3 cloves of minced garlic
thick sauce – 1 jar (16 ounces)
peeled and diced tomatoes – 2 cans (14.5 ounces)
whole peeled tomatoes – 1 can (14.5 ounces)
condensed tomato soup – 1 can (10.75 ounces)
chili powder – 3 tablespoons
drained whole kernel corn – 1 can (15 ounces)
chili beans, undrained – 2 cans (16 ounces)
sour cream – 1 container (8 ounces)
Put a large pot over medium heat and whisk together the salt, pepper, water, chicken, parsley, garlic powder, bouillon cubes, and onion powder. Bring the ingredients to a boil, then lower the heat and let it simmer for an hour until the chicken is cooked through. Scoop out the chicken and reserve the broth. Shred chicken into bite-sized pieces.
Over medium heat, cook garlic and onion in olive oil until lightly browned, in a large pot. Combine diced tomatoes, salsa, tomato soup, whole tomatoes, corn, chili powder, chili beans, shredded chicken, sour cream, and five cups of broth. Let the whole mixture simmer for about half an hour.
You can serve this soup hot with grated cheese and tortilla chips. It will finish it with a unique flavor.