What You Need:
2 quarts water
3 skinless, boneless chicken breasts
½ tsp salt
1 tsp ground black pepper
1 tsp garlic powder
2 Tbsp dried parsley
1 Tbsp onion powder
5 cubes chicken bouillon
3 Tbsp olive oil
½ large onion, chopped
3 cloves garlic, chopped
1 (15.5 oz) jar chunky salsa (Tostitos® brand)
1 (14.5 oz) can diced tomatoes & green chilies (Rotel® brand)
1 (14.5 oz) can petite tomatoes
1 (8oz) tomato sauce
1 (4 oz) fire roasted green chilies (Bueno® brand)
1 (15 oz) can whole kernel corn, drained
1 (16 oz) can chili beans, undrained (Bush’s® brand)
1 (16 oz) can black beans, drained
2 Tbsp chili powder
1 Tbsp Cilantro, or as desired for garnish
1 Tbsp Sour Cream, or as desired for garnish
¼ Avocado, or as desired for garnish
1 Lime, or as desired
Corn tortillas, optional
What You Do:
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 for
1 hour, or until chicken juices run clear. Reserve 5 cups of broth and shred chicken.
In a large pot over medium heat, sauté onion and garlic in olive oil until slightly browned.
Stir in salsa, tomatoes (diced & sauced), green chilies, corn, chili beans, black beans, 5 cups broth, stir in chili powder, then add shredded chicken.
Simmer 30 minutes.
Garnish with cilantro, sour cream, avocado and a splash of lime. Serve hot with warm
Serves about 8.