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Spicy Chicken Soup
Cook Time
1.5 hoursServings
12
Publish Date: August 28, 2011
- 8 skinless, boneless chicken breast halves
- 1 teaspoon Swanson Organic 100% Certified Organic Peppercorns Whole, ground
- 1 teaspoon Swanson Organic 100% Certified Organic Garlic Powder
- 1 tablespoon Swanson Organic 100% Certified Organic Parsley Leaves
- 1 tablespoon Swanson Organic 100% Certified Organic Onion Powder
- 5 cups low sodium chicken broth
- 3 tablespoons Swanson Organic Organic Extra Virgin Olive Oil, Cold-Pressed
- 1 onion, chopped
- 3 cloved garlic, chopped
- 1 jar (16 ounce) chunky salsa
- 2 cans (15 ounce) Eden Foods Crushed Tomatoes, Organic
- 1 can (10.7 ounce) condensed tomato soup
- 2 teaspoons Swanson Organic Certified Organic Chili Powder (Ground)
- 1 can (15 ounce) whole kernel corn, drained
- 1 can (15 ounce) Eden Foods Kidney Beans (Dark Red), Organic, undrained
- 1 can (15 ounce) Eden Foods Black Beans, Organic, undrained
- 1 container (8 ounce) light sour cream
In a large pot over medium heat, combine broth, chicken, pepper, garlic powder, parsley, and onion powder. Bring to a boil, then reduce heat and simmer 1 hour, or until thoroughly cooked. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, crushed tomatoes, tomato soup, chili powder, corn, kidney beans, black beans, shredded chicken and reserved broth. Simmer 30 minutes. Add water if necessary to keep from drying out.
Serve with a dollop of low calorie sour cream (or you can mix in the sour cream before simmering).
Makes 12 servings. Serving size 1.0 cup.
Nutritional Breakdown (per serving):
Calories 292, Fat 8 grams, Protein 25 grams, Sodium 791 mgs, Carbohydrates 28 grams, Fiber 8 grams
Find more healthy recipes in our Recipe Archive.
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