Ingredients2 h 25 m servings 128 cals
- 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.
Per Serving: 128 calories; 2.2 g fat; 22.6 g carbohydrates; 5.5 g protein; 6 mg cholesterol; 476 mg sodium. Full nutrition
ReviewsRead all reviews 15
This is a really good recipe for a spicy chicken soup. I used half water and half chicken stock for the broth instead of all water. It gave the soup a little more flavor, I think. I also added f...
I loved this soup...or souw as we called it because it turned out much closer to a stew than a soup. I used 3 cups of mixed chicken instead of the wings and used the water the chicken had been ...
I planned to change two things right off the top which were red potatoes in place of the white (hate peeling potatoes and typically leave the skin on red) and then subbing some of the water/boui...
5 stars for ease of preparation and the combination of ingredients. I did change a few things like using 4 cups chicken broth instead of water (always keep organic on hand) and reduced the water...
Delicious, simple soup that the family loved. Will make it again and again!
This soup is SO good! My 3 guys ate every last bite, with hot, buttery cornbread! And wanted me to make it for supper again tomorrow! I made it with fresh-frozen veggies from our garden--squa...
I had to modify the original recipe because of my husband’s taste. I think it’s good with the new modifications. Scallions for onion, red and green peppers for zucchini and squash, pasta for pot...
I did make a few changes. I added diced seasoned stewed tomatoes instead of tomato sauce and used unsalted chicken broth. I used chicken breast and added a lot of seasoning. I loved it! It was v...