Sun Country Mexican Minestrone Soup

• 2 whole chicken breasts, skinned and boned
• 3/4 lb. cabbage, shredded
• 3 to 4 scallions (include some green), chopped
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 1 medium turnip, diced
• 1 (10 oz.) can tomatoes and green chilies
• 1/2 c. elbow macaroni, uncooked
• 1/8 tsp. ground cloves
• 1/4 tsp. each: dried parsley, basil, marjoram and thyme
• 6 oz. Canadian bacon, coarsely chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (15 oz.) can garbanzo beans, drained
• 1 (15 oz.) can pinto beans, drained
• 1 (14 1/2 oz.) can whole tomatoes, coarsely chopped
• 3 to 4 c. beef stock or canned stock
• 1/8 tsp. cayenne pepper
• Parmesan cheese (low-fat), grated
• salt and pepper to taste

1. Cut chicken in 1 x 1/2-inch cubes.
2. Add all remaining ingredients (except Parmesan cheese) into large pot.
3. Mix and bring to a boil; simmer for 45 minutes to 1 hour or until ingredients begin breaking down and flavors are well mixed. Serves 8.
4. Pass Parmesan cheese and fresh ground pepper.
5. Offer Tabasco sauce.

chicken breasts, cabbage, scallions, carrots, celery stalks, tomatoes, elbow macaroni, ground cloves, parsley, canadian bacon, onion, garlic, garbanzo beans, pinto beans, tomatoes, beef stock, cayenne pepper, parmesan cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338709 (may not work)