 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup | Kidney beans, canned | 1/4 | cup | chickpeas (15oz can) | 1/4 | breast, bone and skin removed | chicken breast, diced | 1/3 | cup | broth, vegetable, swanson, fat free | 1/3 | pepper | green pepper, finely chopped | 1/8 | cup | Carrots | 1/4 | tablespoon | parsley flakes | 3/4 | teaspoon | Onion, chopped | 1/3 | tablespoon | Williams Chili seasoning (1 packet) |
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Steps
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Sequence
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Step
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| | 1 | Steam chicken breasts | | 2 | While Chicken breasts are steaming open the cans of Kidney Beans and chickpeas and add to the soup pot | | 3 | Add Dried Vegetables and Spices to soup pot and bring to a boil. Dice peppers and add them to the soup pot. | | 4 | Once chicken breasts are steamed dice or shred them and add them to the soup pot | | 5 | Once the pot has come to a boil reduce it to simmer for 20 minutes. Enjoy | | 6 | Fresh veggies can be substituted, however, must check for doneness of carrots during the simmer step. | | 7 | Serve with Sour Cream, Corn Chips, cheese or whatever you think will compliment the soup. |
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