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- 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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