Chicken & Navy Bean Soup

By beach cook

Ingredients

• 1 # Chicken Breast Washed & Dried
• 3 16oz Cans Bush's Navy Beans, Drained & Washed. 1/2C Mashed.
• 1 32oz Chicken Stock, Low Sodium
• 1 10oz Can Original Rotel
• 1/2 C Carrots Diced
• 1 Jalapeño Pepper Seeded & Diced
• 3 T Fresh Cilantro Minced
• 1 1/2 T Chili Powder
• 1 t Ground Cumin
• 3-4 Dashes Texas Pete
• Salt to Taste
• Water if Needed

Preparation

Step 1

Large Stock Pot with Water, Cook Chicken Until Tender. Remove, Shred to Bite Sizes & Keep Warm. Clean Out Pot.

Medium High Heat Add Stock, Rotel, Carrots, Jalapeño, Cilantro, Chili, Cumin & Texas Pete. Allow to Cook Until Blended, 10 Minutes.

Add Chicken & Beans, Bring to a Boil, Reduce Heat. Simmer for Hours.

Add Water if Needed & Salt to Taste.

Serve with Corn Bread.

Yields 10 Cups

BMB