Caterine's Spicy Chicken Soup

32-oz box reduced sodium chicken broth
2 deboned, deskinned, Chicken breasts, cooked and chopped
1-tsp ground black pepper
1-tsp garlic powder
2-Tbs dried parsley
1-Tbs onion powder
3-Tbs Oliv Oil - optional
1-medium onion, chopped
3-cloves garlic, chopped
1 (16 oz) jar salsa, any kind
2-(14.5 oz) cans peeled and diced tomatoes
1-(14.5 oz) can stewed tomatoes
1-(10.75 oz) can condensed tomato soup
3-Tbs Chili Powder
1-(15 oz) can whole kernal corn, drained
2-(16 oz) cans chili beans, undrained
1-(8 oz) container light sour cream
1-Tbs shredded 2% Mexican blend shredded cheese

I did not use two pans, I just added the ingredients to the first pan. I did not add the oil as I did not carmelize the onions and garlic.
I used dried onions instead of fresh, and jarred chopped garlic.
I did not stir in the sour cream to the whole batch of soup. For more portion control, I served it on the side to put a dollop on top of cheese and soup.
For a bit more het, instead of Salsa, I stirred in a can of Ro-Tel Original and about 1/4-cup El Pato sauce.

In a large pot over medium heat add broth, chopped chicken pepper, garlic powder, parsley, and onion powder. Bring to a boil, then reduce heat to a simmer. In a skilllet or pan, over medium heat, cook onion and garlic in oil until lightly browned. Stir in salsa, diced tomatoes, stewed tomatoes, tomato soup, chili powder, corn, chili beans, and sour cream. Add the chicken and broth. Simmer 30 minutes. Serve topped with shredded cheese.


Serving Size: makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JANTO2.