Not your usual summer fare, but I got a craving for some taco soup and thought, hey wonder what I can do... And here we are.

Cobble Creek Pottery By Tiffinie HelmerChicken Rice and Black Bean Soup 8 - 2 cup servings

1 - 3 to 4 lb fryer cooked and meat shredded.
1 - 10 oz bag Black Bean (soaked for 3 to 4 hours prior)
2 carrots sliced
2 celery stalks sliced
1/4 green pepper chopped
1/4 red pepper chopped
2 small red HOT peppers chopped
1 onion chopped
1 1/4 cup long grain rice (uncooked)
2 - 14 oz can chicken broth fat free and low sodium
5 - 14 oz can tap water
1 15.25 oz can golden sweet corn
Taco Seasoning
Shred chicken into crock pot. Add broth and water. Add all veggies and rice, then taco mix and stir. Cook on high for 4 to 5 hours, until beans and rice are tender. One hour before serving add drained can of corn. Serve with rolls and white white. ENJOY!

Calories: 373, Total Fat 4g, Saturated Fat 1g, Cholesterol 36mg, Sodium 349mg, Carbohydrates 65g, Dietary Fiber 11g, Sugars 6g, Protein 27g, Vitamin A 64%, Vitamin C 23%, Calcium 9% and Iron 24%
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Published on July 29, 2012 00:00 • 27 views

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