Ingredients
2 T. olive oil
1 onion, chopped
1 celery stalk, chopped
2 cans chicken meat, white and dark, undrained
2 cups water
2 cans chicken broth
½ cup tomato sauce
1 potato, peeled & chopped
½ cup corn
1 can diced tomatoes, Mexican style
1 can Dark Red kidney beans, drained
1 can Baby Butter beans, drained
¼ cup canned pimento, diced
2 t. minced garlic
1 t. sugar
2 t. cumin
2 T. chili powder
salt and pepper to taste
dash hot sauce
2 bay leaves
Toppings - crispy tortilla chips, black olives, sour cream, Mexican-style cheese
Preparation
Directions - In a large stockpot heat oil. Add onion and celery- sauté until transparent. Add all remaining ingredients. Bring to a boil, reduce heat, cover and simmer 30-45 minutes. Remove cover, let simmer 15 minutes more. Remove from heat and serve with your favorite toppings.
