Spicy Chicken Soup

2 qt More Than Gourmet Chicken Stock
1 tsp DLM Ground Black Pepper
1 tsp DLM Garlic Powder
2 tsp DLM Dried Parsley
1 Tbsp DLM Onion Powder
8 DLM Boneless, Skinless Chicken Breast halves (about 4 lbs)
1 onion, chopped
3 cloves garlic, chopped
3 Tbsp Vera Jane’s Extra-Virgin Olive Oil
16-oz jar Green Mountain Gringo Medium Salsa
(3) 14.5-oz cans DLM Diced Tomatoes
15-oz can tomato sauce
3 Tbsp DLM Dark Chili Powder
10-oz bag frozen corn
(2) 16-oz cans chili beans, undrained
8-oz container sour cream
Garnishes: tortilla chips, shredded Cheddar cheese, sour cream

In a large pot over medium heat, combine stock, pepper, garlic powder, parsley, and onion powder. Bring to a boil, then reduce heat and simmer the chicken breasts for 30 minutes. Remove chicken, reserving the stock. 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, chili powder, corn, chili beans, sour cream, shredded chicken, and 5 cups of stock. Simmer 30 minutes. Serve immediately, passing the garnishes.

Makes 12 servings
Prep Time: 15 Minutes
Cook Time: 1 Hour

Per serving: 396 calories (24% calories from fat); 10g total fat; 3g saturated fat; 100mg cholesterol; 1050mg sodium; 30g total carbohydrates; 6g dietary fiber; 43g protein;

Allergy Warning: Contains Milk

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