Here is the recipe if you would like to try it yourself!
Great for a rainy/cold day. Depending on how spicy
you’d like it, change the amount of cayenne pepper, 1
tsp. seems to work best for me. Also, all of the
measurements are pretty accurate… except you may
want to adjust the amount of salt to your taste.
2 Quarts water
8 Chicken breast halves
1/2 – 2 tsp. salt (to taste)
1 tsp. ground blk pepper
1 tsp. garlic powder
2 tbsp. dried parsley
1 tbsp. Onion Powder
5 chicken bouillon cubes
3 tbsp. olive oil
1 Onion, chopped
3 Garlic cloves, chopped
1 Jar Chunky salsa
1 can peeled/diced tomatoes
1 can condensed tomato soup
1 Jar Classico Four Cheese Spaghetti Sauce
1 tsp. cayenne pepper
2 cans white corn, drained
1 (16 oz.) container sour cream
1. In pot combine: Water, Chicken, Salt & Pepper,
Garlic powder, Parsley, Onion Powder, and Bouillon
cubes. Bring to a boil, turn down heat and let simmer
till chicken is cooked… usually around 30 minutes or
2. Remove chicken and shred. You can dice the chicken
if you’re too lazy to shred, but save the broth.
3. In large pot, brown onions and garlic in Olive oil.
Stir in Salsa, Diced Tomatoes, Tomato soup, Classico
spaghetti sauce, corn, 5 cups of the saved chicken
broth, cayenne pepper, the shredded chicken & 8 oz. of
-let simmer for 20-30 min.
*** Serve with a dollop of sour cream, topped with
fresh cilantro, and a side of french bread.