Spicy Chicken Soup

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• Ready in roughly one hour and 45 minutes
• Makes 8 servings
• 1 848 kilojoules
• 49g carbs
• 30g protein
• 14g fat

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2 litres water
8 skinless, boneless chicken-breast halves
½ tsp salt and 1 tsp ground pepper
1 tsp garlic powder
2 tbsp dried parsley
1 tbsp onion powder
3 cubes chicken bouillon
1 onion, chopped
3 cloves garlic, chopped
3 tbsp olive oil
1 (450g) jar chunky salsa
2 (410g) cans chopped and peeled tomatoes
1 (410g) can whole peeled tomatoes
1 (300g) can sun-dried tomato soup
3 tbsp chilli powder
1 (410g) can whole-kernel corn, drained
1 (420g) can Koo Baked Beans In Jalapeno Chilli, undrained
1 (250ml) container sour cream

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 one hour, or until chicken juices run clear. Remove chicken and shred it; reserve broth. In a large pot, over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced and whole tomatoes, tomato soup, chilli powder, corn, beans, sour cream, shredded chicken, and five cups broth. Simmer for 30 minutes.

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