Chicken Enchilada Soup

3 cups medium enchilada sauce

3 cups spaghetti sauce

3 cups cubed raw chicken

3 cubes chicken bouillon

6 small carrots

5 medium size potatoes

½ cup quinoa

1 small onion

2 jalapeno peppers

2 cloves garlic

Mince and sauté the onion, garlic and jalapenos in a little EVOO.  Cut the potatoes and carrots into half inch cubes.

Put the sauces, the chicken, bouillon, and onion/garlic/pepper mixture, into a large cooking pot. Heat to nearly boiling and then simmer on low for about 2 hours.

Put the carrots and onions into the soup and cook for one more hour.

Put the quinoa into the soup and cook for an additional half hour. If the soup is too thick, add water and simmer for a few more minutes.

Top the soup with avocado slices.

You can diminish the spiciness of the soup by deleting the jalapenos and using mild enchilada sauce.

Life is what happens while you are making other plans.      John Lennon