Yummy Soup

Okay, originally my Mom got this recipe from Rachael Ray, but she changed it completely and it no longer even remotely resembles the original recipe. So, here it is - it's simply delectable and makes enough to serve 6-8 people. I could eat it every week.


Tomato-Chicken Soup

Ingredients:
2-3 chicken breasts (depending on how much meat you want), cut into bite-sized pieces
(2) medium carrots, diced
(1) medium onion, diced
(1) can black beans, drained
(2) cans corn, drained
(1) 15 oz can crushed tomato in puree
(3) tsp chopped garlic or (3) cloves garlic, grated
Freshly ground black pepper
Parsley
(3) tbsp “Better Than Bouillon” chicken flavor or (4) cubes chicken bouillon
(3) pieces of bacon

For Garnish:
Tortilla chips (I like the blue corn chips personally, they get soggy slower)
Grated cheese (any kind – I like cheddar or parmesan)

Directions:
Cover chicken breasts with water in large pot. Add bouillon.
Cook 45 minutes to an hour. Remove floating stuff from top of water.
Remove chicken, allow to cool – cut into bite-sized pieces.
Cook bacon in a separate pan. Put grease from cooked bacon into pot. Eat bacon – yum!
Add onions, carrots, corn, black beans, tomato puree and garlic. Mix everything up.
Sprinkle top of water with parsley until coated.
Add 8-10 turns of cracked pepper. (You can add more of it later to taste.)
Stir pot well. Cook 1 hour on medium-low heat.
Add chicken back into pot. Cook 30 minutes more.
Taste your concoction and add more pepper if necessary. It shouldn’t need any salt, but you can add that too, if so desired.

Serve with grated cheese and tortilla chips on top. Delish!