1 gallon chicken broth
1/4 cup salt
1 tablespoon ground black pepper
2 cloves garlic, minced
1/8 teaspoon garlic powder
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
1 (16 ounce) can crushed pineapple, drained
4 (8 ounce) cans peeled and diced tomatoes with green chile peppers, with liquid
1 (3 ounce) can pepperjack cheese
1 (16 ounce) can chopped spinach, with liquid
1 (4.5 ounce) can cream-style corn
1/3 cup butter, softened
1 tablespoon Italian-style oregano
4 tablespoons grated Parmesan cheese
In a large pot, bring broth to a boil. Cover, and simmer 45 minutes.
Add pepper flakes and garlic powder, and saute 30 minutes. Stir in thyme, rosemary, oregano, basil, crushed pineapple, tomatoes with green chile peppers, pepper jack cheese, sliced spinach, cream-style corn. Reduce heat to medium-low, and simmer 30 minutes.