Southwestern Style Chicken Vegetable Soup

4 Boneless, skinless chicken breasts
1 cup diced onions
1 cup diced peppers
.5 cup chopped celery
3 tsp minced garlic
.25 cup jalapeno peppers diced
1 cup frozen corn
2 cups baby carrots
1 can black beans, drained and rinsed
1 can diced tomatoes with green chiles
.5 package fresh spinach
.5 cups frozen soy beans
1 TBSP EVOO
1 TBSP ground cumin
1 cup uncooked minute rice, whole grain brown rice
4 cups chicken broth, low fat, low sodium

1. boil chicken breasts in stock pot with just enough water to cover them. Once cooked shred and set aside. Save water/broth.
2. in a separate pot add EVOO, green peppers, onions, celery, and garlic. Saute until soft.
3. Place all the vegetables (except spinach), chicken, spices into crock pot. Pour water (broth that chicken was cooked in) over everything. Add more canned chicken broth as needed to make soupy. Be sure to make it a bit thin. The rice will absorb some of this.
4. Let simmer in crock pot on high for a couple hours or on stove for about an hour. Once vegetables are soft, stir in rice and spinach and let simmer for about 5-10 more minutes.

Serves about 12.

Number of Servings: 12

Recipe submitted by SparkPeople user TNCARMEL.