The sweet old woman, Katie, that used to live behind my mom used to make a version of this soup and bring it over for us. It was so good, but one day I was wanting something with meat in it. She also used fresh jalapeno's in it, but I didn't have any so I used a can of green chilies. We all were just crazy for this recipe.
If you have leftover potatoes and chicken you can use that instead. Great way to use leftovers.
Notes from the Test Kitchen:
This soup is enough to warm you up on a cool crisp night! It's fairly easy and so good. It's just spicy enough to have a little kick. The cumin and chiles give it the Southwestern flair. I used the optional corn and loved the sweetness it added.
medium chicken breasts, skin on is better for flavor
medium sized boiled potatoes
regular size can of diced tomatoes
medium onion diced
small can of tomato sauce
small can diced green chilies
small dashes of sriracha sauce or garlic chili paste
1Cook the chicken breast until done in a quart of water. At the same time boil the potatoes or bake them until done. After they have cooled take skin off chicken and discard but strain and save the broth. Dice the chicken and peeled potatoes. Set aside.
2Chop onion and saute in olive oil or if you are Southern, bacon grease, until starting to turn translucent. Add the canned tomatoes and the tomato sauce and the reserved chicken broth. Add back the dice chicken and potatoes. Then add the rest of the ingredients except the macaroni, along with salt and pepper to taste. At this point add more water to make it more soupy. Let simmer for about 15 min. Add the macaroni and cook for another 15 minutes.
3Some other things to add if you want. Celery in with the onions so they get good and tender. Add a can of corn or frozen corn. You might want to add a couple of chicken bullion cubes or some other kind of soup base.