I am a huge fan of soup. During the winter especially all I’m hungry for is thick soup (and pancakes, but not together)! One of my favorite year-round comforts is this Southwestern Chicken Soup full of tomatoes, beans, corn, and chicken. It’s filling, delicious, and extremely easy to cook!
And one of my favorite things about this soup–it reheats to taste even better! Do you see that white in the background? A yard full of snow!
Southwestern Chicken Soup
2 quarts water
8 skinless, boneless chicken breast halves
1/2 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
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.
Serve with tortilla chips, shredded cheddar cheese, and/or green onions if desired.
The “southwestern” flavor is very subtle (which I prefer), but this recipe is open to your adjustments. What more chili powder and more vegetables? Go for it! It can handle it, I promise.