2 (16 ounce) cans whole peeled tomatoes, with green chile peppers
1 (15 ounce) can artichoke hearts, drained
1/2 cup sliced red onion
1 teaspoon garlic powder
1/4 cup dry sherry
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
3 skinless, boneless chicken thighs, cubed
In a large bowl, mix whole tomatoes, artichoke hearts, red onion, garlic powder, dry sherry, marjoram, thyme, marjoram, sage, chicken pieces, and peas. Cover, and refrigerate 3 hours before serving. Serve soup in a stir-fry pan or in a 9x13 inch baking dish.
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