Spicy Chicken and Veg Soup

• 2 cups cooked chicken breasts (shredded)
• 4 -6 cups chicken stock
• 11 ounces v 8 vegetable juice
• 34 cup carrot (diced)
• 1 stalk celery (diced)
• 1 12 cups fresh green beans (trimmed and cut into bite sized pieces)
• 1 medium onion (diced)
• 14 cup green pepper (diced)
• 1 bay leaf
• 12 teaspoon cumin
• 14 teaspoon cayenne pepper
• 12 teaspoon Mexican oregano
• 12 teaspoon dried parsley
• 14 teaspoon salt
• 3 cups cooked white rice (optional)

1. Heat oil over med heat in a med sauce pan.
2. Add vegetables and cook 5 to 10 minutes.
3. Pour in V8 and chicken stock, bring to a boil.
4. Add bay leaf and seasonings.
5. Continue to boil until all veggies are tender, and flavors are blended.
6. To serve put a big spoonful of rice in each bowl and top with soup.

chicken breasts, chicken stock, vegetable juice, carrot, celery, green beans, onion, green pepper, bay leaf, cumin, cayenne pepper, oregano, parsley, salt, white rice

Taken from www.food.com/recipe/spicy-chicken-and-veg-soup-438522 (may not work)