Ingredients:
6 -8 cups water
4 beef bouillon cubes, see bouillon cube substitute
4 chicken bouillon cubes, see bouillon cube substitute
1 -2 lb chicken breasts, cut into 1 inch cubes
1 large onions, chopped
1 large green peppers, chopped
2 -3 stalks celery, chopped
1 (28 ounce) cans tomatoes, diced
2 (6 ounce) cans tomato paste (2-3 cans, depends on desired thickness) or 2 (6 ounce) cans tomato sauce ( 2-3 cans, depends on desired thickness)
1 -2 cup frozen corn
2 (15 ounce) cans chili beans
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon black pepper
3 garlic cloves, minced
tortilla chips, crushed
cheddar cheese or colby-monterey jack cheese, shredded
avocados, cubed
lime wedges
Directions:
In large saucepan combine water, beef and chicken bouillon cubes.
Bring to a boil and add chicken.
When chicken is done, reduce heat and add onion, green pepper, celery and tomatoes.
Cover and Simmer 10 minutes.
Add tomato paste or sauce, corn, beans, chili powder, cumin, pepper and garlic.
Cover and simmer 10 more minutes.
To serve, place crushed chips in bowls and cover with hot soup.
Top with cheese and avocado.
Squeeze in juice from lime wedges.
{Note:}Serves 8 generously.
In the past this soup (only made with chicken, not beef) has been served at Good Shepherd AAL gatherings.
This soup freezes beautifully and is great for serving to crowds.
BOUILLON CUBE SUBSTITUTE: 1-2 lbs chicken breast, skin on and bone in and 3/4 lb stew beef.
You can substitute the bouillon cubes with chicken breast and stew beef prepared as follows.
Boil chicken breast (skin on, bone in) until done.
Cook; remove skin and bone, cube or shred, use broth instead of water for better flavor.
Cook stew beef and cut into small pieces.
If using cooked chicken or beef, or both, add meats the last 10 minutes of cooking.
Servings: 8
Time preparation: 40 min.
Time total: 95 min.