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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 10 |
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This chicken soup has just the right amout of spices and flavor to make it one of the best and easiest soups I have ever had. It takes the longest time to shred the chicken. Ingredients:
2 quarts water |
8 boneless chicken breast halves, about 2 pounds |
1/2 teaspoon salt |
1 teaspoon ground black pepper |
1 teaspoon garlic powder |
2 tablespoons dried parsley |
1 tablespoon onion powder |
5 chicken bouillon cubes |
3 tablespoons olive oil |
1 onion, chopped |
3 garlic cloves, chopped |
1 (16 ounce) jar chunky salsa |
1 (10 3/4 ounce) can condensed tomato soup |
3 tablespoons chili powder |
1 (15 ounce) can green beans, drained |
2 (16 ounce) cans chili beans, undrained |
Directions:
1. DIRECTIONS.
2. 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.
3. Remove chicken, reserve broth. Shred chicken.
4. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, tomato soup, chili powder, green beans, chili beans, shredded chicken and 5 cups broth. Simmer 30 minutes.
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