Wednesday, April 9, 2014

  • Directions

    In a large pot over medium warmth, combine water, chicken, salt, spice up, garlic powder, parsley, onion dust and bouillon cubes. Bring to your boil, then reduce heat and simmer 1 hour, or until chicken juices work clear. Remove chicken, reserve broth. Shred fowl.
    In a large pot more than medium heat, cook onion and garlic in olive oil until slightly browned. Stir with salsa, diced tomatoes, whole tomato plants, tomato soup, chili powder, corn, chili beans, sour cream, shredded fowl and 5 cups broth. Simmer thirty minut

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