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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 6 |
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This is a nicely seasoned soup - add more cayenne or jalapenos if you like hotter foods. Next time I make this, I am going to double the recipe, as the reducing stage removes alot of the soupy part that I like, but really causes the flavors to come out! Ingredients:
4 boneless skinless chicken breast halves |
1 tablespoon olive oil |
12 cups water |
1 (8 ounce) can tomato sauce |
1 potato, peeled & cubed |
1 onion, diced |
1 cup frozen corn |
1 carrot, diced |
1 stalk celery, diced |
1 (15 ounce) can diced tomatoes, undrained |
1 (15 ounce) can kidney beans, undrained |
1 (2 ounce) jar pimientos, undrained |
1/4 cup diced pickled jalapeno or 1/4 cup fresh diced jalapeno |
1/4 cup parsley, chopped |
1 clove garlic, crushed |
1 1/2 teaspoons chili powder |
2 teaspoons chicken bouillon granules |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1 dash cayenne pepper |
1 dash dried basil |
1 dash dried oregano |
Directions:
1. In a large soup pot, saute the chicken breasts in olive oil on both sides until done, about 7-10 minutes per side.
2. Do not clean the pot.
3. Shred the chicken into bite-sized pieces and return it to the pot.
4. Add all remaining ingredients& bring to a boil, reduce heat and simmer 5 hours, stirring often.
5. Soup will reduce by about one-third.
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