6-8 slices bacon, cut into small slices and fried until crispy
6-8 chicken breasts, boiled, chopped into small chunks (i use the frozen chicken breasts – easy, fast, no mess)
1 cup chopped onion
2-4 tablespoons finely chopped jalapeno peppers (or more to taste)
2-4 cans chopped/stewed tomatoes (or more, depending on taste)
1 clove garlic or garlic powder
beef bouillon cubes (2-4)
6-12 cans black-eyed peas (do not drain)
2-4 cups chicken broth (i use the broth from the boiled chicken breasts)
dash of red pepper flakes
fresh or dried cilantro (2-4 tablespoons)
salt and pepper, to taste

For spicier soup, add a can of Rotel tomatoes with chilies; Yikes! Serve with French bread, sourdough bread, cornbread, crackers, or all of them!

Fry the bacon until crispy; drain and chop; reserving a bit of the bacon drippings and add the chopped onion, jalapeno peppers, garlic, and other herbs and spices. Simmer until onion is tender. Transfer to a big soup pot or Dutch oven.

Add the tomatoes, broth, peas, and chicken breasts. Pour the entire contents of the canned peas into the mixture. Simmer on low for an hour or longer. It always tastes better the next day too!

I have learned to experiment with this recipe. You can always serve the jalapenos on the side for those who don’t want a spicy soup – just chop up some extra and cook it and serve in a little bowl on the side. Taste and adjust seasonings. It also freezes great!

You can also try different canned tomatoes. Some of the ones now already have jalapenos or olive oil, basil, and oregano added. This recipe is fun to experiment with but it takes a little time to get the taste just right – at least it did for me.

My family LOVES this soup and yours will too!

Submitted by: Kathy Poston