And the winner is…

on

Spicy Chicken Soup! Submitted by Dorothy. After trying all the recipes, this was the one! The recipe said great for a rainy day. We just happen to make it on a rainy day. It was quite delicious. The tastes were right up our ally. Spicy, creamy and very filling. I followed the recipe pretty accurately. I think the only thing that I didn’t use was chicken breasts. I had quarter legs, and I just boiled those. I cut the fat and skin off and then shredded. Our neighbor Chris even had some and loved it! JP threw some rice in his. I made some French bread to go along with it. Threw on some of my home made herb butter, some garlic salt and Parmesan cheese. I made a large pot, and then froze the rest for another rainy day! Thanks Dorothy for this great recipe! This recipe is definitely bangin! Thanks again to everyone who submitted recipes. Check back again, we will do another contest in the future!

~Feather

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.

Ingredients:

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
Fresh cilantro
French Bread

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
so.

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
sour cream.

-let simmer for 20-30 min.

*** Serve with a dollop of sour cream, topped with
fresh cilantro, and a side of french bread.

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One Comment Add yours

  1. Anonymous says:

    cheeee-hoooo!!! I WON I WON!!! Now i can call this my “award winning spicy chicken soup”, lol!glad ya’ll enjoyed it.. its definitely a keeper in our recipe box : )

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