Servings: 3


2 cups water
1 skinless , boneless chicken breasts
1/4 tsp salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/2 Tbs dried parsley
1 1/2 tsp onion powder
1/2 Tbs olive oil
1/4 onion , chopped
1 cloves garlic , chopped
1 or 2 cubes chicken bouillon , to taste
1/2 (4 oz.) jar chunky salsa
1/2 (7 oz.) cans peeled and diced tomatoes
1/4 (5.5 oz.) can condensed tomato soup
1 Tbs chili powder
1/2 tsp cumin
1/2 (7 ounce) can whole kernel corn, drained
1/2 (8 ounce) cans chili beans, undrained
1/4 cup 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 for 20-30 minutes or until chicken juices run clear. 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 bullion cubes, salsa, diced tomatoes, tomato soup, chili powder, cumin, corn, chili beans, sour cream, shredded chicken, and 1 1/2 cups of the reserved water. Simmer 30 minutes. Taste and add extra seasonings, if needed.

Garnish with cilantro, cheese, avocado, crushed tortilla chips, or whatever you like!

Recipe adopted from:

July 25, 2017