Chicken Taco Soup with Black Beans

2 Tbs Olive Oil
1 Medium Onion, diced
1 cup red bell pepper, diced
1.5 cups carrots, diced
3 celery stalks, diced
1 Jalapeno (or more if you want hotter) diced very small
3 large chicken breasts, boned and skinned and cut into bite size chunks(about 18 oz)
48 oz chicken broth
2 Packages taco Seasoning
1.5 cups Cabbage, Large chopped
1 Can (15 oz) Black Beans, rinsed

I like to top with a little shredded cheese, tsp of sour cream, squeeze of lemon and about 4 tortilla chips

Put olive oil in 6 qt pot and saute the onion, bell pepper, carrots, celery until slightly tender then add in jalapeno and cook another minute. To the pot add in the chicken and saute until no pink can be seen. Add chicken broth and taco seasonings and beans and simmer for about 25 minutes then stir in cabbage and cook another 5 minutes. Ladle into bowels and enjoy.

Serving Size: Makes 10 servings of aprox 1.5 cups each

Number of Servings: 10

Recipe submitted by SparkPeople user NORAHOFMANS.