Spicy Tex Mex Mexican Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 12 |
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This soup is a wonderful comfort food for those winter blues. Spices make it warming not overly hot..You could cut the red pepper flakes for the wimps. If you love Mexican,Tex-Mex you're sure to love this soup-nd so easy to make. Sure to become a family favorite. Ingredients:
2 quarts water |
3 lbs frozen boneless skinless chicken breasts |
1/2 teaspoon salt |
1 teaspoon black pepper |
1 teaspoon garlic powder |
1/4 teaspoon red pepper flakes |
2 tablespoons dried parsley flakes |
1 tablespoon onion powder |
5 chicken bouillon cubes |
3 tablespoons olive oil |
1 onion, medium size chopped |
3 garlic cloves, chopped |
16 ounces salsa |
26 ounces diced tomatoes |
10 3/4 ounces tomato soup |
3 tablespoons chili powder |
15 ounces whole kernel corn, drained |
32 ounces chili beans, drained |
16 ounces black beans, drained |
8 ounces sour cream |
Directions:
1. In soup pot add water, frozen chicken breasts, salt, pepper, garlic powder, parsley, onion powder, bouillon, red pepper flakes.
2. Bring to boil; cover turn heat low and simmer 2.5 hours until chicken is tender.
3. Remove chicken. Keep 5 cups broth in soup pot. Shred chicken and place in soup pot.
4. Sauté onions and garlic in oil. Add to pot. Add all remaining ingredients and simmer for 30 minutes.
5. Serve with crushed tortilla chips and shredded cheddar cheese for garnish. Can be eaten without added calories if you prefer.
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