Southwestern Vegetable Soup Recipe

  • 2 whole chicken breasts (bone inch)
  • 6 cups spring or filtered water
  • 2 cans each kidney beans and black beans (15 ounce cans)
  • 2 cups fresh cooked corn - cut off cob
  • 2 cups fresh steamed green beans - DO NOT OVERCOOK
  • 1 can V-8 veg/tomato juice (12 ounce can)
  • 1 can diced tomatoes and juice (28 ounce can)
  • 1 each Southwest Seasoning (Pampered Chef) and Sweet & Smokey BBQ Rub and Sea Salt (1 teaspoon each)
  • 2 carrots
  • 2 stalks celery
  • 1 onion (small)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • pepper to taste
For a meatless recipe:

Cook the carrots, celery, and onion (all cleaned and diced) in 1/2 C. water - 15 minutes covered. Add remaining water and cook uncovered another 45 minutes. Then add all other ingredients and simmer until flavors and spices develop.

For original recipe:

Cook chicken until meat is well done. Remove from stock and pick off skin, bones & fat. Strain the stock and return to cooking pot. Add picked and cut up meat, then add remaining ingredients and simmer about 45 minutes on low heat. Top with shredded cheese and tortilla chips if desired. Really good with cornbread!

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