CCWBS —-Original recipe from Barbara Dove 2016
2 Tbl vegetable oil
2 small or 1 large can chopped green chilies
1 small onion, chopped
2 cloves garlic, pressed
Saute the above ingredients until soft. Transfer to a large kettle or crock pot.
1 14oz can diced tomatoes
1 can (2 cups) beef stock
1 can (2 cups) chicken stock
1 14oz can whole kernel corn, undrained
1 14oz can black beans, rinsed
1 12oz can Spicy V-8 juice
1 ½ cups water
1 tsp cumin (comino)
1 tsp salt
2 tsp Worcestershire sauce
1 tsp chili powder
1/8 tsp pepper
1 Tbl Heinz 57 sauce
1 deboned rotisserie chicken (we used Sam’s Club) or 4-6 cooked boneless chicken breasts, cubed (this is a lot of chicken, you might want to use less)
Bring to a boil, then lower heat and simmer one hour.
This soup is best if made the day before and refrigerated and served hot the next day. It gives it time for all of the seasonings to mingle and you may also take any grease off the top easier. Takes 2-3 hours on high to heat in crock pot.
Serve with shredded cheddar cheese, chopped cilantro, and crispy tortilla rounds or strips. Avocado slices and sour cream would be great, too! ENJOY!