I’m not sure what first attracted me to a spicy soup recipe during the hot summer drought we’re experiencing on our part of the rock but for some reason I wanted to try this one the moment I saw it. Perhaps it was that I like most things that include the words ‘spicy’ and ‘chicken’ or maybe it was the eclectic ingredients list but for whatever reason it ‘spoke to me’ right off the bat. The original recipe has you boiling and shredding chicken for an hour, the approach we took was a LOT simpler so don’t let the long ingredients list put you off. Basically I cubed the chicken, stir fried it with the onions and garlic then just added everything else to the pot and simmered for an hour. As Darth Vader would say, ‘All too easy’.

Here’s our version and I use the term ‘version’ very loosely. Just a few changes to the ingredients, mostly the execution is a lot simpler (the original follows).

Catherine’s Spicy Chicken Soup (Adjusted)

2 quarts water

4 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 (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

Cube chicken and stir fry with onions and garlic in a LARGE pot until chicken is no longer pink.

Dump everything else in the pot and simmer for an hour.

Original Recipe

Catherine’s Spicy 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

1. 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.
2. 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.

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