Description
This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!
Ingredients
- 2 quarts water
- 8 skinless, boneless chicken breast halves
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons dried parsley
- 1 tablespoon onion powder
- 5 cubes chicken bouillon
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 (16 ounce) jar chunky salsa
- 2 (14.5 ounce) cans peeled and diced tomatoes
- 1 (14.5 ounce) can whole peeled tomatoes
- 1 (10.75 ounce) can condensed tomato soup
- 3 tablespoons chili powder
- 1 (15 ounce) can whole kernel corn, drained
- 2 (16 ounce) cans chili beans, undrained
- 1 (8 ounce) container sour cream
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8