Mexican Chicken Vegetable Soup

Name: Mexican Chicken Vegetable Soup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12
Ingredients: 14 oz Chicken Boneless Skinless Chicken breast; 1 medium onion chopped; 1/2 Red Bell Pepper chopped; 3 large jalapenos chopped; 3 cloves garlic diced; 32 oz Chicken broth (I used Swanson Natural goodness); 1 28 oz can of diced tomatoes; 1 16 oz can of whole kernal corn; 1 16 oz can of black beans; 4 medium carrots chopped; 2 medium zucchini quartered and sliced

Minutes to Prepare: 20
Minutes to Cook: 45

Number of Servings: 12

Ingredients

14 oz Chicken Boneless Skinless Chicken breast1 medium onion, chopped1/2 Red Bell Pepper, chopped3 large jalapenos, chopped3 cloves garlic, diced32 oz Chicken broth (I used Swanson Natural goodness)1 28 oz can of diced tomatoes1 16 oz can of whole kernal corn1 16 oz can of black beans4 medium carrots, chopped2 medium zucchini, quartered and sliced

Directions

Makes 12 1.3 cup servings.

Brown Chicken in large stock pot with cooking spray. Brown Onions, peppers, and garlic. Slice the chicken into small pieces and brown with the vegetables for the last couple minutes. Add Stock, Tomatoes, corn, and beans and bring to boil. Add Carrots and Zucchini and simmer for ~30 minutes or until vegetables are tender. Season to taste...I added cumin, white pepper, and will probably add oregano next time.

Enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user HANSEBAR.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving