Spicy Chicken Soup
Servings
25cups
Servings
25cups
Ingredients
Instructions
To Serve Immediately:
  1. In a large stock pot, heat up the olive oil on medium heat and sauté the chopped up onion and garlic.
  2. Once the onions are soft, add the chicken to the pot (fresh or frozen) and immediately cover with water. (Don’t drown the chicken. It’s okay if the tops are sticking out of the water, they’ll shrink as they cook.)
  3. Add in the pepper, garlic powder, onion powder, parsley, and chicken bouillon. Then bring the water to a boil, cover the pot, and lower the heat to a rapid simmer. Allow the chicken to simmer this way, stirring occasionally, until it’s cooked all the way through. This should take about 30-40 minutes, give or take, if your chicken is frozen. To be safe, make sure the internal temperature of your chicken is at least at 165 degrees.
  4. Remove the chicken from the broth once it’s cooked, shred it, and add it back into the broth.
  5. Add all of the remaining ingredients. Be sure to drain the corn and drain and rinse the beans.
  6. You can serve this once all the ingredients are heated through, however, it tastes better if the flavors get a chance to meld. I usually let it simmer for at least 30 minutes. Serve with a dollop of sour cream if desired.
To Freeze for Later:
  1. Label a gallon sized freezer bag: Spicy Chicken Soup Thaw bag place 5 chicken breasts in slow cooker Add 4 cups water Add contents of bag Cook on Low: 8 hours Cook on High: 5 hours Shred Chicken and serve
  2. In the gallon sized bag, combine all of the ingredients except for the water and the chicken breasts. It will all fit, trust me! One gallon is 16 cups and the ingredients you’re combining make 14.5-15 cups.
  3. Seal up the bag and lay it flat in your freezer to save space, then when you’re ready to use it, just thaw out the bag enough to break the contents into pieces that will fit in a crockpot and throw them in with the chicken and water. Go to work and come home to the sweet smell of dinner that’s made and ready to eat.
Recipe Notes

This recipe makes approximately 17 cups of soup

Total Cost: $13.09

Cost Per cup: $0.77

Cost per large bowl (2.5 cups): $1.64

Nutrition information per cup of soup:

Calories: 162

Carbs: 19.6 grams

Protein: 13.6 grams

Fat: 2.5 grams

Sodium: 552.4 mg

Sugar: 5.3 g

Fiber: 7.7 g

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