Monday, November 29, 2010

In The Kitchen: Spicy Shredded Chicken Soup

The weather is finally starting to get a little chilly in L.A so I wanted to experiment with more "comfort foods" using some of my favorite spices. I really love snuggling up with a blanket, my laptop, and a good bowl of soup when it's raining outside. - So I turned to my new favorite recipe database and found this amazing recipe for Spicy Chicken Soup. 
This delicious dish is incredibly easy to prepare and flexible just in case you are inclined to make any type of modifications. I made a few in regards to the amount of spices and seasoning's used [original recipe can be found here], and I also used frozen corn in lieu of canned as I find it better suited for soups. One major modification I made was letting the soup simmer for about 45-50 minutes versus the 30 minutes the recipe called for; this allows for the perfect marriage of spices, yummy. 

Spicy Shredded Chicken Soup [Adapted from All Recipes]
4 cups water
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 tablespoons fresh parsley
1 handful of chopped cilantro
1-1/2 teaspoons onion powder
2-1/2 cubes chicken bouillon
1 tablespoon and 1-1/2 teaspoons olive oil
1/2 onion, chopped
1-1/2 cloves garlic, chopped
1/2 (16 ounce) jar chunky salsa
1 (14.5 ounce) can peeled and diced tomatoes
1/2 (14.5 ounce) can whole peeled tomatoes
1/2 (10.75 ounce) can condensed tomato soup
1 tablespoon and 1-1/2 teaspoons chili powder
1 small bag of frozen corn
1 (16 ounce) can black beans, drained
1 (16 ounce) can kidney beans, drained
1/2 (8 ounce) container sour cream

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. 

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, cumin, cilantro, corn, beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.  
Enjoy with blue-corn tortilla chips & a dollop of sour cream!
And maybe even a little shredded cheese :-)

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  1. This looks incredible. I'm gonna make this tomorrow!

  2. Yum. I made a Chicken Tortilla Soup last night in my Crock Pot, so hearty and comforting.

  3. I make a soup similar to this except I'm too lazy to measure out the spices lol. I use packets of taco seasoning instead and cans of rotel to taste. I also find that chicken thighs are juicier than the breast so I use those as well. It really is one of the easiest and tastiest soups I've made. I'm definitely going to try your recipe though. It looks delicious!

  4. Yum! I'm totally making this delicious looking soup, It's so cold in Canada!!!

  5. This is a perfect substitute for chili. I am going to try this very soon.

  6. I'm not usually a soup person but I want to try this out - it looks so yummy!

  7. Soup is my absolute favorite comfort food. I could easily eat it all year round. Thanks for the recipe!


  8. I just came from the store, im going to make it tonight. Yhanks for this =-)

  9. I made this last night for my kids. and OMG.. it was so good. My challenge for this month is to cook more and this soup started my new cooking self off with a good start. YUM!!

    it tastes even better the second day.


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