ARCH LIFE,  COOKING

Spicy Chicken Soup by Ashley

Just imagine, the winter weather outside, and the need for a nice hot bowl of soup inside. Okay so frankly we live in Arkansas, so we just have to pretend we have the winter weather outside, and make some soup anyway!

During our co-op Christmas party, we had a potluck. You know, there is always those dishes, that everyone wants the recipe for. Well Ashley’s soup was one of them. This was one that adults and kids were bragging on, so hey you can’t go wrong there!

 

INGREDIENTS

1 rotisserie chicken, skinned, de boned and shredded

5-6 cups of chicken broth

16 oz jar medium salsa

14.5 oz can petite diced tomatoes, undrained (opt)

1 can condensed tomato soup

1/2 tsp garlic powder

1 tsp onion powder

1 tbls dried oregano

2-3 tbls chili powder, to taste

2 tsp. ground cumin

salt and pepper to taste

white pepper to taste

15 oz can whole kernel corn or mexicorn, drained

2 cans (16oz) black beans, rinsed and drained

1 small onion, diced

3 cloves garlic, minced

1 jalapeno, seeded and finely chopped

 

DIRECTIONS

In a small skillet, saute the onion, garlic and jalapeno in a little butter until soft, 3-5 minutes.

In a 5-6 qt crock pot, combine the chicken broth, salsa, diced tomatoes and tomato soup. Mix well. Stir in the seasonings. Add the chicken, corn, black beans, and onion saute. Cover and simmer on low 6-8 hours.

Serve with sour cream, shredded cheese, and tortilla strips.