Spicy Chicken and Veg Soup

i came up with this soup one day when i was tired of eating sandwiches for lunch. i happened to have all the ingredients on hand. I make a big batch and freeze so i can have some whenever i want. i never measure anything, so please know that all measurements are my best guesses.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

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

Directions

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