Besides the fact that I’m always looking for simple and delicious ways to serve more wheat berries to my family, I especially wanted to prepare and share this soup with my nephew. You see, Steve was diagnosed with Leukemia about four months ago. My sister, Carolyn, is doing everything she can to help him eat healthy food and WHEAT has been suggested by his doctors. 

Without a doubt, Steve is our favorite Chemo Sabe. Your prayers in his behalf are greatly appreciated. (www.stevenrevans.blogspot.com)

Fresh Ingredients

2 lbs. cooked diced chicken breasts (or) four cans (12.5 oz. each) canned chicken breast

Storage Ingredients

Combine in a large soup pot and simmer 10 minutes:

1 (48 oz.) Mango Salsa with Peach

1 (14.4 oz.) can diced tomatoes

3 Tablespoons olive oil

Add:

2 lbs. cooked diced chicken breasts (or) four cans (12.5 oz.) canned chicken breast

2 (14 oz.) cans chicken broth

1 quart chicken stock or water with chicken bouillon or chicken base

1 1/4 teaspoons cumin

2 (11 oz.) cans of drained corn or equivalent frozen corn

2 cups cooked whole wheat berries

Simmer for 15 minutes. Pour into soup bowls over broken tortilla chips. Garnish with sour cream, grated cheese, avocado pieces, fresh lime juice, cilantro leaves, olives. Go wild!