Spicy Chicken Soup & Seattle

Hello everyone! We are back from Seattle (well, for awhile now). Aaron's job interview went well, although the next day was election day, and the annexation vote failed. So, now instead of 21 job openings, there are only 2 openings. We had a great time though! We even had a couple days of sun! :) The weather was chilly like here... 50's.

Here we are atop the Space Needle.... built in 1962 for the World Fair. They thought that the Space needle was what all buildings of the 21st century would look like. :) Weird.
Of course I'd be crazy if I didn't share my food pictures! Here is Eggs Benedict from The Broadway Grill. This was a local restaurant with a great chef! It was delicious!

This is the appetizer sampler from Hard Rock Cafe! We split it and had side salads for our meal. Delicious!!!

Cedar River Smokehouse, another local restaurant with AMAZING beef brisket and corn bread!


Pike Place Market... the most wonderful place on the planet. Kind of like a cook's Disney World! They have fresh veggies, fruit, and fish, meat, cheeses, EVERYTHING all year round!! It's a farmer's market... but more beautiful than any other!!! :)

More Space Needle... here we were on a Harbor Cruise around Seattle. Notice the nice blue sunny sky!

Ridin' on the boat

Here we are sitting on one of the Piers

Seattle skyline!

And now for some real fall food... SOUP! This is my favorite new soup ... its a little different than chili or chicken tortilla soup, but mmmmm it's yummy! Enjoy! SPICY CHICKEN SOUP

Ingredients

• 2 quarts water
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 3 tablespoons chili powder
• 1 (15 ounce) can whole kernel corn, drained
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream

Directions

1. 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 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Oh, and I am not a professional photographer... so no, I didn't wait for the soup to cool... so my picture is blurry from the steam of the soup! But I couldn't wait for it to cool... I wanted to eat it!