Mexican Chicken & Kidney Bean Soup

Ingredients

• •2 cups cooked chicken, shredded
• •1 can (15 oz) kidney beans, drained and rinsed
• •2 cups mixed vegetables, chopped
• •2 tablespoons sriracha
• •1 teaspoon garlic powder
• •4 cups water
• •1 teaspoon cumin
• •to taste Salt and pepper

Directions

1. 1Bring water to a boil in a large pot over medium-high heat.
2. 2Add mixed vegetables and garlic powder; cook 5 minutes until softened.
3. 3Stir in kidney beans, sriracha, cumin, salt, and pepper.
4. 4Add shredded leftover chicken piccata; stir to combine well.
5. 5Simmer soup on medium-low for 10 minutes to meld flavors.
6. 6Ladle into bowls and serve hot for the whole family.

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