Chicken Taco Veggie Bean Soup

Name: Chicken Taco Veggie Bean Soup Recipe
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 10
Ingredients: 1 package dry white beans; 2 medium zucchini quartered and sliced; 1/4 onion chopped; 1 can mexican style stewed; 1 can diced tomatoes no salt added; 2 stalks celery chopped; 2 lb boneless skinless chicken breast cut into small pieces; 1 package taco seasoning(I like Lawry's=no MSG); 1 tsp dried oregano; 4 cups low sodium free range chicken broth; water; 1 tbsp each onion and garlic powders; 1 tbsp chili powder; 2 jalapeño peppers chopped; about 8 cups water or so; black pepper to taste

Minutes to Prepare: 30
Minutes to Cook: 180

Number of Servings: 10

Ingredients

1 package dry white beans2 medium zucchini quartered and sliced1/4 onion chopped 1 can mexican style stewed1 can diced tomatoes no salt added 2 stalks celery chopped2 lb boneless skinless chicken breast cut into small pieces1 package taco seasoning(I like Lawry's=no MSG)1 tsp dried oregano4 cups low sodium free range chicken brothwater 1 tbsp each onion and garlic powders1 tbsp chili powder2 jalapeño peppers choppedabout 8 cups water or soblack pepper to taste

Directions

Soak beans overnight in water or boil on high for 15 minutes and then let sit for 15 then drain. Add drained beans, 4 cups chicken broth, and 4 cups water along with seasonings. Cook beans (boil on medihigh until full rolling boil, then turn to low for remaining time) for 2 hours or until almost soft enough to eat. Add all other ingredients and cook an additional hour. Makes about 10 bowls of soup of about 2 cups each.

Number of Servings: 10

Recipe submitted by SparkPeople user SAVAGEAMAYA.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving