Cajun Chicken Soup - cooking recipe

Ingredients

4 skinless chicken breasts, chopped
1 onion, chopped
1 -2 jalapeno, chopped (remove the seeds, unless you like it really hot!!)
16 ounces mushrooms, sliced thickly
2 green peppers, chopped
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can rotel
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 (16 ounce) box pasta (any kind)
nonstick cooking spray
cayenne pepper
garlic powder
salt and pepper

Preparation

1. Cook chicken in large skillet with non-stick spray. Season with cayenne pepper, garlic powder, salt, and pepper to taste. While chicken is cooking, in a separate pot, cook pasta. (reserve cooking liquid).
2. Once chicken is halfway cooked, add onion, green peppers, jalepenos, and mushrooms. Let cook about 3-5 minute
3. Add corn, beans, rotel, tomato sauce, tomato paste. Heat through.
4. At this point I transferred this to a good sized pot because I didn't have enough room left in my skillet. Then add pasta and 4 cups of the cooking liquid. Stir it all together and let simmer 15-20 minute This let's the flavors \"marry\" The longer you simmer the more the flavors incorporate into the pasta.
Serves 10 Serving is 2 cups.