SOUTHWESTERN CHICKEN & VEGETABLE SOUP
Ann Richardson
Makes about 10 servings

Prepare the chicken:
4 chicken breast halves, bone in
6–8 cups water
1 medium sized carrot, peeled & chunked
1 small onion, quartered
2 large cloves garlic, diced
10 whole black peppercorns
2 stalks celery (optional)
Salt to taste

Place the water, chicken breasts, carrot, onion, garlic, peppercorns, and salt in a large stock pot over low heat. Cook until the chicken is tender enough to be easily removed from the bone. Remove chicken from pot and set aside until cool enough to handle. Strain broth through a fine sieve and discard the vegetables. Remove chicken from bones, discarding skin and fatty parts. Cut chicken into ½-inch cubes and reserve. Add strained broth to an 8- to 10-quart stock pot; there should be approximately 5 cups of liquid.

Assemble the soup:
1 medium onion
1 4-ounce can chopped green chiles
3 large cloves garlic, minced
2 tablespoons vegetable oil
1 15-ounce can diced tomatoes
1 12-ounce can spicy V-8 juice
1 8-ounce can tomato sauce
1 teaspoon ground cumin
1/4 teaspoon coarse ground black pepper
1 tablespoon chile powder
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon bottled steak sauce
1 cup Mexican cheese, shredded (cheddar/Monterrey Jack mixture)
8–10 ounces frozen whole kernel corn
8–10 ounces frozen fresh cut green beans
1 15-ounce can black beans, drained and rinsed
1–10 sprigs fresh cilantro (optional, as garnish)

In a heavy skillet over medium heat, sauté onion and garlic in oil until soft. Add chiles and mix well. Add onion-chile mixture to chicken stock along with tomatoes, V-8 juice, tomato sauce, cumin, chile powder, salt, Worcestershire sauce, and steak sauce. Bring to a boil over medium heat. Reduce heat and simmer 45 minutes. Add corn, green beans, black beans, and chicken cubes. Cook until vegetables are tender, about 8–10 minutes. Taste and adjust seasoning. Serve in bowls topped with shredded Mexican cheese. Garnish with a sprig of cilantro if desired.