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Catherine's Spicy Chicken Soup
May 24, 2007

Excellent recipe, and this is how I make it easier on myself. I use a supermarket rotisserie chicken with the skin removed and shredded off the bone. I saute the garlic and onion in the olive oil and then stir in a little flour to absorb the oil. Then I stir in 2 large containers of good quality chicken stock, and add the shredded chicken. I also use the diced tomatoes with the chiles already in them, and I double the amount and omit the whole tomatoes and tomato soup. I use a medium salsa that has black beans and corn already in it too. I also hold off on the sour cream and let each person top their own bowl with corn chips, sour cream, green onions and shredded cheese. Especially good cabin recipe, winter or summer. Yum!

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