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Chicken and Bean Soup Recipe

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This recipe for Chicken and Bean Soup, by , is from The Calvary Preschool Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Melvin Family
Added: Monday, October 26, 2009


2 tsp. olive oil
1 large white onion
2 cloves garlic, minced
1 (32-oz.) low-sodium chicken broth
1 (15-oz.) can diced tomatoes
1 c. thinly sliced carrots
1/2 c. PaceŠ Picante salsa
1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
salt and pepper to taste
1 tsp. ground cumin
1 tsp. ground coriander
1 (15 oz.) can pinto beans
1 c. uncooked small pasta shells or elbow macaroni

Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook and stir 3 minutes. Add broth, tomatoes, carrots and salsa. Bring to a boil; reduce heat. Cover and simmer for 15 minutes. Sprinkle chicken pieces with salt, pepper, cumin and coriander. Add chicken, beans and pasta to soup. Bring back to a boil, reduce heat. Cover and simmer another 15 minutes until pasta is tender.




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