Black Bean Chicken Rice Soup

• 4 boneless skinless chicken breasts
• 8 cups water
• 1 onion, chopped
• 2 bay leaves
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 3 (15 ounce) cans black beans, drained
• 1 (16 ounce) jar salsa
• 1 (1 1/4 ounce) package taco seasoning
• 4 teaspoons minced garlic
• 1/2 teaspoon hot pepper sauce
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon celery seed
• 1 tablespoon lemon juice
• 1 1/2 cups instant brown rice
• 1 teaspoon chicken bouillon
• 1 tablespoon brown sugar
• 1 tablespoon instant mashed potatoes
• shredded cheddar cheese

1. In Dutch oven, combine chicken, water, onion, bay leaves, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is tender, about one hour. Remove chicken; cool slightly. Cut into bite-size pieces. Remove bay leaves.
2. Add chicken pieces and the rest of the ingredients to the pot, bring just to a boil then reduce to a simmer, uncovered. Cook for approximately one-half hour stirring occasionally.
3. Serve with cheese.

chicken breasts, water, onion, bay leaves, salt, pepper, black beans, salsa, taco seasoning, garlic, hot pepper sauce, worcestershire sauce, celery, lemon juice, instant brown rice, chicken bouillon, brown sugar, instant mashed potatoes, cheddar cheese

Taken from www.food.com/recipe/black-bean-chicken-rice-soup-414593 (may not work)