Extra Spicy Chicken Soup
This is no ordinary chicken soup. Instead it’s spiced up with chili and black pepper, flavored with, chili beans, corn and more. The result is spicy, tasty and just the right amount of chunky.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 1x
- Category: Soup
Ingredients
Scale
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
- 1 tablespoon onion powder
- 2 tablespoons dried parsley
- 5 chicken bouillon cubes
- 1 teaspoon ground black pepper
- 1 chopped onion
- Chili powder OR minced fresh chilies, to taste
- 3 chopped garlic cloves
- 8 skinless boneless chicken breast halves
- 10 ¾ oz (300g) condensed tomato soup
- 32 oz chili beans (not drained)
- 2 quarts (1000 ml) water
- 1 lb (450g) chunky salsa
- 8 oz (225g) sour cream
- 1 can whole peeled tomatoes
- 2 cans peeled and diced tomatoes
- 15 oz (400g) can whole kernel corn
- 1 chopped fresh tomato and/or 1 sliced corn tortilla or crispy tortilla strips, and sour cream, for garnish (optional)
Instructions
- Put the water, chicken, salt, onion powder, pepper, garlic powder, parsley, and bouillon cubes in a pot.
- Bring to a boil, then reduce the heat and simmer for an hour, or until chicken juices run clear.
- Remove the chicken and reserve the broth.
- Shred the chicken.
- Cook the onion and garlic in some olive oil until slightly browned, in a pot.
- Stir in the salsa, diced tomatoes, whole tomatoes, tomato soup, corn, chili beans, chili powder and/or chilies, sour cream, shredded chicken and 5 cups (1250 ml) of broth.
- Simmer for 30 minutes and serve, perhaps garnished with some chopped fresh tomato and tortilla strips if liked.
Notes
I like to add tortilla strips and chopped fresh tomato on top, as a garnish, to contrast with the spicy taste of the soup. Add a dollop of sour cream too if you like.
Keywords: slow cooker, soup, spicy, Crockpot, chicken
Find it online: https://victoriahaneveer.com/extra-spicy-chicken-soup/