Spicy Chicken and Veg Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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i came up with this soup one day when i was tired of eating sandwiches for lunch. i happened to have all the ingredients on hand. I make a big batch and freeze so i can have some whenever i want. i never measure anything, so please know that all measurements are my best guesses. Ingredients:
2 cups cooked chicken breasts (shredded) |
4 -6 cups chicken stock |
11 ounces v 8 vegetable juice |
3/4 cup carrot (diced) |
1 stalk celery (diced) |
1 1/2 cups fresh green beans (trimmed and cut into bite sized pieces) |
1 medium onion (diced) |
1/4 cup green pepper (diced) |
1 bay leaf |
1/2 teaspoon cumin |
1/4 teaspoon cayenne pepper |
1/2 teaspoon mexican oregano |
1/2 teaspoon dried parsley |
1/4 teaspoon salt |
3 cups cooked white rice (optional) |
Directions:
1. Heat oil over med heat in a med sauce pan. Add vegetables and cook 5 to 10 minutes.
2. Pour in V8 and chicken stock, bring to a boil. Add bay leaf and seasonings.
3. Continue to boil until all veggies are tender, and flavors are blended.
4. To serve put a big spoonful of rice in each bowl and top with soup.
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