Pa Sutter passed this recipe along for Cindy’s Fiesta Chicken Soup. Joanna has made it many-a-time, vegetarian style, of course.

Ingredients

• 2 cooked chicken breasts – grilled or baked — then shredded
• 1 large onion, minced
• 1 clove garlic, minced
• 1 medium raw or cooked sweet potato, peeled and minced
• 2 cups fresh broccoli, minced (I use frozen)
• 1/2 cup fresh carrots, minced
• 1/2 cup celery, minced
• 1/2 cup Mexican Corn (I use regular frozen corn)
• 1 16 oz can fat free refried beans
• 1 16 oz can dark red kidney beans
• 1 16 oz can low sodium chicken broth, at least 97 % fat free
• 2 tbs butter (or Move Over Butter)  or I Can’t Believe…. or whatever)
• Dash of pepper, sea salt, fresh or dried parsley, and fresh or dried chopped basil — all to taste
• 1 can chopped green chilies

Directions

I cook 6 + hrs in the crock pot, so sweet potato can be raw and it cooks up great.