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This recipe makes approximately 20 cups - 5 quarts - 10 servings

ingredients:

enough bone in / skin on chicken to yeild 12 oz of meat (I usually do 3 breasts)

2- 15 oz cans white beans

2- 15 oz cans of black beans

2- 14.5 oz cans of diced tomatoes with green chilis.

1 1/3c frozen corn nibblets

1- medium sized onion, diced

1/2 tsp ground cumin

2-3 TBLSP cilantro (fresh or dried)

1/2 tsp black pepper

1 tsp garlic powder

1/2 tsp chili powder

Place chicken in 8 cups water, boil at medium temperature until the meat easily separates from the bone. Pull meat off bones and skin and set aside meat/ throw away bones/skin.  Cool broth until fat hardens and skim off all visable fat.  Put chicken broth in 8 qt pot.

Drain beans and rinse in colander to remove as much sodium as possible.

Add beans, tomatoes with juice, corn, onions, chicken and spices to broth. Simmer until broth is hearty and semi thick.

I usually do not measure the spices, so the above measurements are NOT exact. I would add a lesser ammount than listed above and then add more to your own personal liking.

After the soup is done cooking I usually pour it into a glass measuring cup so I can measure exactly how much I have. I then add enough water or chicken broth to make it exactly 20 cups.

Serving tips:

For the kids/ guests I crumble tortilla chips on the top of their bowls, sprinkle some cheese on the top and add a dollup of fat free sour cream in the middle.

For me.. I just add the sour cream.

This soup is hearty, filling, high in fiber, and easy to make!

Approximate break down for a 2 cup serving is:

234 calories, 2.25 g fat, 35 g carbs, 7.2 g fiber, 17 g protein and +/- 260 mg of sodium.

An easy way to add protein is to shred some chicken and add it to the soup.

ENJOY!!!