1 (16 ounce) can whole peeled tomatoes, sliced
1 medium onion, chopped
3 stalks celery, chopped
2 pounds cubed chicken leg quarters, cut into 1/2 inch slices
4 (10 ounce) cans kidney beans, drained
1 large head cabbage, shredded
1 (10 ounce) can sliced hot pepper peppers, drained
1 clove garlic, minced
1 teaspoon dried minced onion
In a large saucepan heat tomatoes over medium heat until tender but still slightly crispy. Drain well and set aside.
Place onion, celery and chicken cubes in a bowl. Stirring frequently, cook and stir about 5 minutes. Mix in celery and chicken, and return mixture to pot over medium heat. Bring to a boil, stirring constantly. Reduce heat to low, cover and simmer 15 minutes.
Add the beans, beans, peppers and garlic, stirring gently. Bring to a boil, stirring constantly. Remove from heat and allow to cool.
Stir in the tomato soup that comes with the celery and chicken and cook about the same amount. Remove from heat and stir in the rice & beans. Return to a boil, stirring constantly. Reduce heat to low, cover and simmer about 20 minutes.
Add the bell pepper, onion, celery and chicken to the pot along with the egg yolks. Bring to a boil, stirring occasionally. Cover over a saucepan, bring to a boil and reduce heat to low. Simmer about 15 minutes. Season with salt and pepper. Serve with corn salsa or sour cream if desired.
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