Cajun Chicken Soup

• 4 skinless chicken breasts, chopped
• 1 onion, chopped
• 1 -2 jalapeno, chopped (remove the seeds, unless you like it really hot!!)
• 16 ounces mushrooms, sliced thickly
• 2 green peppers, chopped
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (10 ounce) can rotel
• 2 (8 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 1 (16 ounce) box pasta (any kind)
• nonstick cooking spray
• cayenne pepper
• garlic powder
• salt and pepper

1. 1. Cook chicken in large skillet with non-stick spray. Season with cayenne pepper, garlic powder, salt, and pepper to taste. While chicken is cooking, in a separate pot, cook pasta. (reserve cooking liquid).
2. 2. Once chicken is halfway cooked, add onion, green peppers, jalepenos, and mushrooms. Let cook about 3-5 minute
3. 3. Add corn, beans, rotel, tomato sauce, tomato paste. Heat through.
4. 4. At this point I transferred this to a good sized pot because I didn't have enough room left in my skillet. Then add pasta and 4 cups of the cooking liquid. Stir it all together and let simmer 15-20 minute This let's the flavors "marry" The longer you simmer the more the flavors incorporate into the pasta.
5. Serves 10 Serving is 2 cups.

chicken breasts, onion, mushrooms, green peppers, whole kernel corn, black beans, tomato sauce, tomato paste, pasta, nonstick cooking spray, cayenne pepper, garlic, salt

Taken from www.food.com/recipe/cajun-chicken-soup-390139 (may not work)