My family grew up eating a lot of homemade soups… Colorado’s cool crisp weather permitted such frequent occasions 🙂
This particular recipe has been passed down 3 generations, starting with my Great Uncle Johnny.
This is an absolute all-time favorite of ours and it is sure to bring some warmth during the upcoming wintery days!
-4 boneless skinless chicken breasts (frozen is fine)
-1 onion, diced
-2 stalks of celery, chopped
-2 or 3 garlic cloves, minced
-1 15 oz can of tomato sauce
-1 can diced tomatoes and green chilies (with juice)
-1 tbsp chili powder
-1/4 tsp cayenne pepper (optional)
-3/4 tsp cilantro
-1 tsp oregano
-salt to taste
-3 quarts of water
-Optional garnish: tortilla chips and shredded cheese
1) In large pot cook chicken in the 3 quarts of salted water (if frozen- about 30 minutes).
2) Remove chicken and cut into small pieces
3)Saute the vegetables
4) Return to broth and add sautéed veggies/other ingredients. Simmer for 1 hour.
5) We always served this over of a bed of chips and topped with shredded cheese.
*Serves 8-10, but if you are feeding a smaller group it does freeze/re-heat well!