Category : Soups
Author : Lisa
Hits : 3282
Date : 27/01/2005
2 quarts water8 skinless, boneless chicken breast halves1/2 teaspoon salt1 teaspoon ground black pepper1 teaspoon garlic powder2 tablespoons dried parsley1 tablespoon onion powder5 cubes chicken bouillon3 tablespoons olive oil1 onion, chopped3 cloves garlic, chopped1 (16 ounce) jar chunky salsa2 (14.5 ounce) cans peeled and diced tomatoes1 (14.5 ounce) can whole peeled tomatoes1 (10.75 ounce) can condensed tomato soup3 tablespoons chili powder1 (15 ounce) can whole kernel corn, drained2 (16 ounce) cans chili beans, undrained1 (8 ounce) container sour cream
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.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.
Broccoli is available year-round from California, and available from Washington from June through October.
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