Jodi Mexican style chicken a veg soup

1 tbs canola oil
1 large onion chopped
2 celery stalks chopped
1/2 bell pepper chopped
2 large carrots, cut into 1/2 inch pieces
12 cups low fat low sodium chicken broth or stock
14 oz can crushed tomatoes
1 can rote
2 4 oz cans chopped green chiles
4 small yukon gold potatoes or red cut into 1/2 inch pieces
1/4 cup chopped cabbage
2 med yellow squash sliced 1/2 inch
3 large chicken breast baked and cut into bite size peices (skin and bone removed)
1 large zucchini sliced 1/2 inch
1 can blue runner creole style black beans

heat oil, saute onion, celery, bell pepper, and carrots until onions are soft, add broth, tomato, and rotel, chilesa bring to boil, add potatos and cabbage, beans, add salt and pepper to taste when potato's are soft add squash and zucchini and cook until done, add chicken stir and serve. If you have reached your weight goal, top with cheese, sour cream, tortilla chips, and a slice or ripe avocado.

Serving Size: makes 12, 1 and 1/2 cup

Number of Servings: 12

Recipe submitted by SparkPeople user JODIMEISNER.