Spicy Chicken Salsa Soup
My mom made up this recipe after trying it at a restaurant. It's a really healthy, hearty soup. She likes to top of the soup with a little bit of grated cheddar cheese and nacho chips instead of crackers.
In her soup she does not add potatoes - I do because I find it makes the soup more hearty.
3 ribs of celery, chopped
1 large onion, chopped
3 garlic cloves, minced
1 green & red pepper, diced
1 large can of chopped/stewed/crushed tomatoes 796mL/28 fl oz
1 can of drained kernel corn, 341 mL/12 fl oz
1 can of black beans, drained & rinsed***New addition to this recipe!
2 bone-in chicken breasts
2 cups of salsa
4 cups low sodium chicken broth
4 cups potatoes, peeled and cut into 1 inch bite-sized pieces
1/2 tsp each of celery salt, white pepper, black pepper, oregano, parsley, basil, cayenne pepper
1/4 tsp of garlic salt
Step 1: For the bone-in chicken breasts, see the Spicy Roasted Chicken recipe and follow the directions.
Step 2: While the chicken is roasting, in a large saucepan, add 1 & 1/2 tbsps of olive oil over medium heat. Add the onions, peppers and celery to pan. Season with salt and pepper. Saute for a 8-10 minutes, until softened, then add the minced garlic. Mix and saute for another minute.
Step 3: Add chicken broth, tomatoes, salsa, potatoes, corn, black beans and spices. Shred the chicken or cut into bite size pieces and add to the pot. Mix all together and let simmer on a med-low temperature for an hour, checking to see if the potatoes are cooked. If not, let simmer for a while.