Preparation time: 30 minutes
Cooking time: 90 minutes
8 cups of water
2-4 skinless, boneless chicken breast halves
1 teaspoon ground black pepper
1 1/2 teaspoons garlic salt
2 tablespoons dried parsley
1 tablespoon onion salt
5 cubes chicken bouillon
3 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, chopped
1x300g jar chunky salsa
3x400g cans peeled and diced tomatoes
1x400g can condensed tomato soup
1-3 tablespoons chili powder (to your taste)
2x200g cans whole kernel corn, drained
2x400g cans kidney beans, drained
1x284ml container sour cream or yoghurt (add more if you want a thicker consistency to your soup)
1. In a large pot over medium heat, combine water, chicken, pepper, garlic salt, parsley, onion salt and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear.
2. Remove chicken, reserve broth. Shred chicken with a fork.
3. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, tomato soup, chili powder, corn, kidney beans, sour cream/yoghurt, shredded chicken and 6 cups broth. Simmer 30 minutes.
4. Eat and be happy.