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water chicken breast halves salt ground black pepper garlic parsley onion powder chicken bouillon cubes olive oil onion garlic chunky salsa tomato soup chili powder green beans chili beans
Viewed: 35 - Published at: 8 years agoIngredients
- 2 quarts water
- 8 boneless chicken breast halves, about 2 pounds
- 12 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons dried parsley
- 1 tablespoon onion powder
- 5 chicken bouillon cubes
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 (16 ounce) jar chunky salsa
- 1 (10 3/4 ounce) can condensed tomato soup
- 3 tablespoons chili powder
- 1 (15 ounce) can green beans, drained
- 2 (16 ounce) cans chili beans, undrained
Method
- DIRECTIONS.
- 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.
- In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.
- Stir in salsa, tomato soup, chili powder, green beans, chili beans, shredded chicken and 5 cups broth.
- Simmer 30 minutes.
