Ingredients
- 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))
Method
- 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.