Sundays are one of my worst days of the week. But I've been able to discover something that makes every day, situation, mishap, everything better. And that is.. this hearty bowl of chicken soup. We used to have this just on its own. But a good friend of mine recently served it to us with bruschetta- and I absolutely loved the combination. Both of these recipes are originally from Allrecipes - but I've tweaked them to better suit our taste buds. Trust me when I say you'll be making this once a week - it has the perfect combination of chicken, spice, vegetables, tomatoes and a little bit of guilt ~ I hope I've gotten your attention now. Read on and let your minds indulge; then tomorrow make sure you make a quick run to the grocery store to pick up all the ingredients and allow your stomach to actually taste the indulgence ;-).
Spicy Chicken Soup
4 boneless chicken breast fillets
8 cups water
1/2 tsp salt
1 tsp black pepper
1 tsp garlic powder
2 tbsp dried parsley
2 tbsp dried oregano
2 tbsp dried basil
1/2 tbsp rosemary
1/2 tbsp thyme
1/2 tsp paprika
1 tbsp onion powder
5 cubes chicken bouillon
3 tbsp extra virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 (16 oz) can Pace Hot Chunky Salsa
3 (14.5 oz) cans Hunts Diced Tomatoes with Italian Seasoning
1 (10.5 oz) can condensed Tomato soup
2 tbsp red chilly powder
2 (15 oz) cans whole kernel corn, drained
1 (16 oz) can Hot Chili Beans, undrained
1 (16 oz) can Black Beans, drained
1 small packet Hot Pico De Gallo or 8 oz Spicy Restaurant Salsa (in Austin we have a Mexican Restaurant called Chuys that serves this salsa called Fresca - it is amazingly tasty and has this wonderful kick to it - so I tend to use this if we have some left overs from there, as we eat there once a week!)
1 (8 oz) container sour cream
1. Wash the chicken fillets, rinse with vinegar to eliminate any pungent odors.
2. In a large pot combine: chicken, water, salt, black pepper, garlic powder, parsley, oregano, basil, rosemary, thyme, paprika, onion powder and chicken bouillon cubes.
3. Turn heat on to high, let mixture boil, then lower, cover and let simmer for about 45 minutes.
4. Remove chicken fillets and place on a plate to cool slightly.
5. Transfer the broth into another bowl.
6. Shred chicken very finely, using a fork.
7. Return pot to heat, add extra virgin olive oil and let heat up.
8. Add onion and garlic - let brown slightly.
9. Add: salsa, diced tomatoes, tomato soup, chilly powder, cans of corn, cans of beans (both kinds), Pico de Gallo or spicy restaurant salsa and shredded chicken.
10. Let this simmer for 30 minutes.
11. When ready to serve, whisk in the sour cream and ensure there are no clumps.
12. Serve hot with bruschetta and let go of all the worries of the world!
5 tomatoes, chopped
3/4 cup sun-dried tomatoes packed in oil, drained and chopped
3 cloves garlic, minced
1/8 cup extra virgin olive oil
3 tbsp balsamic vinegar
1/4 cup fresh basil, chopped
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp crushed red chilly flakes
1/2 tsp dried basil
1/2 tsp dried oregano
Pinch garlic powder
1 loaf French Bread
1 block of Mozzarella Cheese
1. In a medium sized bowl, combine: tomatoes, sun-dried tomatoes, garlic, extra virgin olive oil, balsamic vinegar, basil, salt, black pepper, red chilly flakes, dried basil, dried oregano and garlic powder.
2. Let this mixture sit in the fridge overnight.
3. Preheat the broiler.
4. Arrange sliced baguette onto a baking sheet, broil one side for 2 minutes.
5. Remove bread, flip them over on to the other side, put the tomato mixture onto the slices.
6. Layer slices of cheese onto the tomato mixture and broil for an additional 3 minutes or until cheese is melted.