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1
Saute onion in butter until soft.
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2
Chop cooked chicken into small pieces.
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3
I used leftovers from a roasted chicken.
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4
Use either Spicy V8 juice, regular V8 juice, or tomato juice.
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5
I used canned beans which had jalapeno pieces.
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6
Usually, I drain canned beans, but in this recipe I added the beans undrained with their liquid as a thickener.
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7
Any canned beans will do: white, pinto, black, etc.
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8
I used Green and Black Olive Barilla Puttanesca sauce, but any jar of pasta sauce would do.
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9
Family members did comment, however, that they liked the olive taste of the Barilla sauce.
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10
I used canned fire roasted, crushed tomatoes.
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11
Again, any type of tomatoes would do.
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12
I have used tomato puree also.
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13
I estimated all the amounts of the spices that I added.
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14
I would guess that I added a teaspoon of salt and a teaspoon of pepper.
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15
You might start with less and then add more depending on how spicy you like your food.
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16
Using an eight quart stock pot, add all the ingredients at once: chicken broth, V8 juice, creamed corn, canned beans, spaghetti sauce, canned tomatoes, chopped chicken, onion, spices, and salt and pepper.
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17
Stir.
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18
Simmer on the stove top on a low heat setting.
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19
Could be made in the crock pot as well.
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20
Cooking time is variable, but 30 minutes to an hour would be good if cooked on top of the stove.
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21
If I have time, I let the soup simmer on the lowest setting for 2-4 hours to let the flavors meld.
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22
You could serve grated cheese on top, but we did not because some family members have food allergies.
