(Note: You can take out or add just about any veggies you want)
8 cups of water
6 bouillon cubes
4 med chicken breasts
3 sticks of celery w/ leaves
1 bunch of green onions
1 -2 handfuls of chopped mushrooms
3 large green chilis (seeded)
2 cans of black beans (drained and rinsed)
1 can of peas (drained and rinsed)
1 can of diced tomatoes (not drained)
1 can of green chilis (not drained)
Note: Season to taste, and use what you like. This is what I used, roughly in order of how much I used, but you can experiment. However, don't be afraid to use a lot of spices (as in many and large quantities). You are making a big batch of soup and want a nice savory broth to infuse that chicken and all those veggies. I didn't use less than a teaspoon of any of these things (except maybe the cayenne) and some of them I used several teaspoons of.
Bay Leaves (2-3)
Cayenne (just a little for a kick)
It's pretty simple. Put your water with bouillon cubes in a pot and get it boiling. Add a generous helping of all your spices except for the cumin and cayenne as the water is warming up. Chop your chicken breasts and dump them in. While they're cooking in the boiling broth for a few minutes chop up your veggies (I used a food processor which saves a ton of time although it tends to chop them fairly small if you aren't really careful). Add the vegetables and the canned ingredients. Keep stirring and letting the soup cook at a pretty good boil. After a few minutes take a taste, and add more spices as needed. This is also the time to add cumin and cayenne. I say to wait because these are such potent flavors that you want to be able to get a sense of where the flavor of the soup is already at and only add them as necessary. Otherwise you run the risk of overpowering everything else and/or making your soup much spicier than you might have intended.
There it is. This makes a hearty, fairly thick soup, but not quite a stew. I served it with some long-grain brown rice that can be added to create a kind of gumbo texture.