Southwest Chicken Soup

I am so excited to have this recipe!! They serve it at the cafeteria in the Temple here, and I want to get it every time! It's sooo good!! So tonight I asked if they would give out the recipe AND THEY DID!!! YAY!!! It is a recipe for a very LARGE portion, say like a cafeteria... ;) But it freezes well. Here it is!!

8 Cups Chicken, in bite size pieces (I'm sure you can get away with 8, I think it needs more! I would do at least 10 if not 12)

1 whole head of Celery, chopped (even the leaves at the end :)

1 Onion, chopped

5 cups Water (will just cover ingredients)

Cook in 3 gallon Crockpot until chicken is just done. Try not to overcook. Drain and reserve liquid.

Add:

#10 can of tomato sauce, black beans(rinsed & drained), and diced/chopped tomatoes

6 cups Frozen Corn

7 cups Chicken Broth or Strained, reserved Broth.

In Separate bowl combine:

2 cups Brown Sugar

1/3 cup dried Onion

5 Tbls. Taco Seasoning

3Tbls. Dried Basil

2 Tbls. Dried Parsley

1&1/2 Tbls. Oregano

1&1/2 Tbls. Cumin

1 Tbls. Chicken boullion/base

2 tsp.Dried Garlic granules

1 tsp. Season Salt

1 tsp. Black Pepper

Add dry ingredients all at once and stir. Simmer, not boil, until corn and chicken are hot. This keeps very well in a crockpot, reheated or frozen! Excellent served with corn chips, corn bread, or crackers.