Name: Mexican Vegetable Soup
Prep time: 20
Cook time: 40
Ingredients: 4 (5 ounce) boneless, skinless chicken breasts; 6 cups water; 1 tablespoon olive oil; 1 bell pepper (red or green), diced; 1 jalapeño pepper, seeds removed and diced; ½ yellow onion, diced; 3 carrots, sliced; 3 cloves garlic, minced; 1 tablespoon ground cumin; ½ teaspoon black pepper; ½ teaspoon dried Mexican oregano; 1/4 teaspoon cayenne pepper; 1 (28 ounce) can crushed tomatoes; 2 (4 ounce) cans diced green chili peppers; 6 cups chicken broth; 1 cup water; 1 (11 ounce) can crisp sweet corn, drained; 2 (15 ounce) cans black beans, rinsed and drained

Mexican Vegetable Soup Recipe | Big Y