Hearty Chicken Vegetable Soup III



1 zucchini, thinly sliced

1 yellow squash, thinly sliced

1 large white onion, diced

¼ pound fresh green beans, trimmed and snapped

¾ cup frozen corn kernels, thawed

1 (15 ounce) can white hominy

1 (15 ounce) can chickpeas

8 whole chicken wings, split

3 cubes chicken bouillon

5 tablespoons tomato sauce

1 tablespoon garlic powder

2 white potatoes, peeled and cubed

2 jalapeno peppers, julienned

6 ½ cups water


Step 1
In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, chicken, bouillon, tomato sauce, garlic powder, potatoes, jalapenos and water. Bring to a boil, reduce heat and simmer until chicken falls off the bone and flavors are well blended, 1 to 2 hours.

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