2 bay leaves
1 1/2 teaspoon salt
1 teaspoon dry thyme leaves
2 teaspoons red chile powder or cayenne pepper
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon red chile pepper flakes or 2 tablespoons cajun spice
1 cup chopped celery
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
3 tablespoons margarine
1/2 pound kielbasa sausage, cut into half-inch rounds
3/4 pound cups boneless, skinless chicken breast cut into bite-size chunks
1 tablespoon chopped garlic
2 cups Spaghetti Sauce from a jar
1 to 2 15 ounce cans chicken broth or homemade stock
29-ounce can white hominy, drained
15-ounce can pinto, red or black beans, drained
Combine bay, salt, thyme, chile powder, peppers and peper flakes
and set aside.
Combine celery, onion and bell pepper.
In a 2-quart saucepan or Dutch oven, melt butter on high heat.
Add kielbasa, saute till pieces begin to brown, about three minutes.
Add chicken and saute 5 minutes. Add about half the veggie mix,
the seasoning mix and the garlic. Reduce heat to medium, saute
until veggies start to soften, about 10 minutes. Add remaining
ingredients - remaining veggies, spaghetti sauce, chicen stock,
hominy and black beans - cover, simmer over low heat, stirring
occasionally for 20 minutes.
To serve, remove bay leaves, pour into large bowls, top with a
dollop of sour cream, sprinkle with Monterey Jack cheese and serve
with warm flour tortillas. Serve this hearty, spicy soup with a
tamale, chilled calabacitas or rice.