Spicy Chicken Soup

This tex-mex inspired Spicy Chicken Soup is bursting with rich, deep flavor. It's hearty, and deliciously comforting. A family favorite.#Appetizers#Soup Appetizers

I tried and tried to think of a better name than “Spicy Chicken Soup”, because this soup isn’t overly “spicy” in the heat-your-mouth-up, tobasco or hot sauce, kind of way. It just has a lot of spices in it. The spice level also really depends on what type of salsa you add to it (mild, medium, or hot) to determine how spicy it is.

The recipe starts by cooking the chicken in a pot of seasoned water. I love this method because the chicken is flavorful and juicy and shreds easily. The shredded chicken is added to the soup, along with the leftover seasoned water it was cooked in, which adds tons of amazing flavor you just wouldn’t get by adding a few cups of plain water.

Spicy Chicken Soup , By Best Recipes Demat .

"This tex-mex inspired Spicy Chicken Soup is bursting with rich, deep flavor. It's hearty, and deliciously comforting. A family favorite.#Appetizers#Soup Appetizers "

Total time: 50 minutes
Servings: 6 Servings

Ingredients :

• 4 cups water
• 1 pound boneless skinless chicken breasts
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 Tablespoon dried parsley flakes
• 3 teaspoons onion powder
• 1 Tablespoon olive oil
• 1/2 onion , chopped
• 2 cloves garlic , minced
• 3 teaspoons chicken bouillon paste (or 3 bullion cubes)
• 8 ounces salsa , your favorite kind
• 14.5 ounce can diced tomatoes , undrained
• 4 ounces tomato sauce
• 1/2 Tablespoon granulated sugar
• 2 Tablespoons chili powder
• 1 teaspoon cumin
• 15 ounce can corn (or frozen), drained
• 16 ounce can chili beans
• 3/4 cup sour cream
• Cilantro, shredded cheese, and avocado for soup garnish

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 for 20-30 minutes or until chicken is cooked through. Remove chicken, but 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, tomato sauce, sugar, chili powder, cumin, corn, chili beans, shredded chicken, and 3 1/2 cups of the reserved water. Simmer 30 minutes.
• Stir in sour cream. Taste and add extra salt, or additional seasonings, if needed.
• Garnish with cilantro, cheese, avocado, crushed tortilla chips, or whatever you like!