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Ingredients Jump to Instructions ↓

  1. 2 quarts water

  2. 8 skinless, boneless chicken breast halves

  3. 1/2 teaspoon salt

  4. 1 teaspoon ground black pepper

  5. 1 teaspoon garlic powder

  6. 2 tablespoons dried parsley

  7. 1 tablespoon onion powder

  8. 5 cubes chicken bouillon

  9. 3 tablespoons olive oil

  10. 1 onion, chopped

  11. 3 cloves garlic, chopped

  12. 1 (16 ounce) jar chunky salsa

  13. 2 (14 1/2 ounce) cans peeled and diced tomatoes

  14. 1 (14 1/2 ounce) can whole peeled tomatoes

  15. 1 (10 3/4 ounce) can condensed tomato soup

  16. 3 tablespoons chili powder

  17. 1 (15 ounce) can whole kernel corn, drained

  18. 2 (16 ounce) cans chili beans, undrained

  19. 1 (8 ounce) container sour cream

  20. 1. 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. Remove chicken, reserve broth. Shred chicken.

  21. 2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

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