Spicy Chicken Soup
8 cups water
4 cups cooked chicken
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoon dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons Olive oil
1 onion, chopped
3 cloves garlic, minced
1 (16 oz.) jar chucky salsa (mild, medium or hot)
1 (28 oz.) can diced tomatoes
1 (14.5 oz.) can whole peeled tomatoes
1 (10.75 oz.) can condensed tomato soup
3 tablespoons chili powder
1 ½ cups frozen corn
2 (15 oz.) cans chili beans, undrained
1 (8 oz.) container sour cream
Cooking chicken:
Add whole chicken to a large slow cooker and add water, salt, pepper, garlic powder, parsley, onion powder and bullion cubes. Cover and cook on low 6 hours. Remove chicken to a plate and let cool. Reserve broth in slow cooker. Once cool, remove meat from chicken and set aside until you are ready to make your soup (refrigerate if necessary).
In a large stock pot over medium heat, add olive oil and once heated, add onion and cook until tender, about 5-8 minutes. Add garlic, and stir and cook about 1 minute. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, beans, frozen corn, sour cream, and 5 cups of reserved broth. Stir and simmer 30 minutes. Add cooked chicken and heat for another 30 minutes. Serve.
