Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

from I didn't see it posted but it sounds so yummy!

Ingredients Nutrition


  1. 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.
  2. 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, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.


Most Helpful

This is a great recipe and very versatile. I do not add the sour cream to the pot but just a little to each bowl. I made with 3-4 breasts and doubled corn. I also used all diced tomatoes. Every body that tried it loved from my dear "not too spicy" mom to my best friend and nephews. Oh and me too! This would freeze well if you don't add sour cream to the initial pot.

Chef Debbie Sunshine July 14, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a