Dan'S "Dry Creek" Chicken And Vegetable Soup - cooking recipe

Ingredients

32 oz. chicken stock (water can be used)
1 clove garlic, minced
1/2 c. green bell pepper, diced
1 large onion, diced
1 jalapeno pepper, seeded and minced
5 red potatoes, peeled and diced
2 cans crushed tomatoes (undrained)
2 pkg. whole kernel yellow corn (frozen)
1 pkg. green baby lima beans (frozen)
1 pkg. diced carrots (frozen)
1 bay leaf
2 lb. boneless chicken breast
salt and pepper to taste

Preparation

In large stockpot, add chicken stock or water.
Bring to a boil.
Add chicken breast and poach for 18 to 20 minutes.
Remove from liquid and set aside to cool.
Reduce heat to simmer and add all other ingredients and simmer 35 to 40 minutes.
Shred cooled chicken and add back to soup at end of the 35 to 40 minutes, then simmer for additional 10 to 15 minutes.
Season to taste when all ingredients are added and at end, check taste and add additional seasoning if needed to suit taste.