Ingredients

3 pounds frying chicken -- skinned & cut up , 1/2 cup dry sherry , 1/2 cup chopped green onions , 2 cups chopped tomatoes , 1 cup corn kernels , 1/2 cup diced sweet potatoes , 1/2 cup shelled peas , 2 tablespoons minced fresh chives , 1 teaspoon minced fresh basil , 1/2 teaspoon minced fresh tarragon , 1 small jalapeno chile (optional) -- seeded and minced , 6 cups defatted Chicken Stock , 6 cups water

Method

1. In a large stockpot or Dutch oven over medium-high heat, sear chicken pieces in sherry by sauteing rapidly on both sides until browned (about 10 minutes). Remove from pot and set aside. , 2. Add green onions, tomatoes, corn, and sweet potatoes, and saute for 5 minutes in cooking liquid left in stockpot. If pot becomes dry, add a small amount of water. , 3. Add peas, chives, basil, tarragon, and chile and cook 5 minutes. Add stock, the water, and chicken pieces. Bring to a boil, then lower heat to medium, cover pot, and cook for 45 minutes. , Note: For an even tastier soup, make this recipe the night before, let cool, and then refrigerate overnight. The rich aroma and flavor of the herbs will intensify.