Southwestern Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 5 |
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Found in the local paper, posting here for safe keeping. Ingredients:
14 cups water |
12 chicken bouillon cubes |
1 tablespoon minced garlic |
1/2 cup diced onion |
1/2 cup diced green pepper |
1 cup diced carrot |
1 cup diced celery |
1 (14 ounce) can black beans, drained and rinsed |
1 (14 1/2 ounce) can chili ready tomatoes |
1 box rice a roni spanish rice |
4 cups cubed cooked chicken |
Directions:
1. Pour all the water in a stock pot with the bouillon cubes, onion, garlic and green pepper.
2. Bring to a boil and continue to boil for 30 minutes. Add the carrots, celery, and canned tomatoes; reduce heat to medium and cook another 10 minutes.
3. Add the black beans, chicken, and rice mix. Cook on low another 10 minutes. Make sure rice doesn't get overdone as the soup will get thick and starchy.
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