Southwest Chicken Soup

Emily S
8th Ward

Preheat oven to 400.
3-4 Sweet Potatoes, peeled and cubed
3-4 yams, peeled and cubed
5 Tbsp red wine vinegar
3 Tbsp dried oregano
2 Tbsp chili powder
2 Tbsp cayenne pepper (I usually do 2 tsp. because people don't like spicy at my house)
2 cans (small) Salsa Casera, Ranchero or Picante sauce
1 can tomato sauce
4 cartons chicken broth

Bring these ingredients to a boil while you prepare the rest of the ingredients
4 chicken breasts, season with lemon juice and a lot of Johnny's Seasoning salt (3-4 Tbsp). Bake in the preheated oven for 30-40 minutes on a baking stone. If don't have a stone, you can saute in a pan before the next step. Cut into bite-sized pieces.

1 large onion, peeled and chopped fine
2 red bell peppers, diced
Saute in 2 Tbsp olive oil on high heat until they are flecked with a little bit of black.

Add chicken, sauteed onions and bell peppers to soup.

1 large bunch of cilantro, chopped fin
1 Large can of Mexican hominy

Add to soup and simmer for 30-45 minutes.

Serve with cheese on the bottom, then soup, sour cream, squeezed lime, and tortilla chips.