Recipe Name Southwest Chicken and Bean Soup Submitted by dlpierce Recipe Description A spicy and hearty southwest flavoured soup with kidney beans and chickpeas Quantity 1 Quantity Unit soup pot Prep Time (minutes) 15 Cook Time (minutes) 30 Ready In (minutes) 45

Ingredients Amount Measure Ingredient 2 1/8 cups Kidney beans, canned 2 1/8 cups chickpeas (15oz can) 2 breasts, bone and skin removed chicken breast, diced 2 1/2 cups broth, vegetable, swanson, fat free 1/2 cup, chopped green pepper, finely chopped 1/8 cup Carrots 2 tablespoons parsley flakes 1/8 cup Onion, chopped 3 tablespoons Williams Chili seasoning (1 packet) Steps Sequence Step 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.