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October 1998 Issue
Harvest on Display
by Ronda L. Halpin
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Tex-Mex Confetti Soup

This zesty soup will be a great hit if your party falls on a cooler day. Either way, the beautiful colors featured in this soup are sure to impress. If you don't have a quart of stewed tomatoes, you can use a quart of tomato juice.
  • 3 T. pepper oil
  • 2 T. garlic
  • 3 medium boneless, skinless chicken breasts
  • 1 quart stewed tomatoes
  • 3 c. water
  • 1 quart tomato juice (or V8)
  • 1/2 c. snipped dried tomatoes
  • 1 c. corn
  • 1/2 c. onion, chopped
  • 1/2 c. green pepper, chopped
  • 1 - 15 oz. can chick peas
  • 1 - 2.25 oz. can black olives
  • 1/2 c. hot salsa
  • 1/8 tsp. hot pepper sauce
In a medium frying pan, brown garlic and chicken breasts in pepper oil over medium-high heat until chicken breasts are cooked. Cube the cooked chicken into bite-sized pieces and set aside.

In a large stock pot, combine remaining ingredients. Add cubed chicken. Simmer over medium-low heat for 1 1/2 hours, mixing frequently. Serve hot.

  • Yields: about 5 quarts soup
  • Preparation Time: 2 hours
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