Black Bean Chicken Rice Soup - cooking recipe

Ingredients

4 boneless skinless chicken breasts
8 cups water
1 onion, chopped
2 bay leaves
2 teaspoons salt
1/2 teaspoon pepper
3 (15 ounce) cans black beans, drained
1 (16 ounce) jar salsa
1 (1 1/4 ounce) package taco seasoning
4 teaspoons minced garlic
1/2 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/8 teaspoon celery seed
1 tablespoon lemon juice
1 1/2 cups instant brown rice
1 teaspoon chicken bouillon
1 tablespoon brown sugar
1 tablespoon instant mashed potatoes
shredded cheddar cheese

Preparation

In Dutch oven, combine chicken, water, onion, bay leaves, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is tender, about one hour. Remove chicken; cool slightly. Cut into bite-size pieces. Remove bay leaves.
Add chicken pieces and the rest of the ingredients to the pot, bring just to a boil then reduce to a simmer, uncovered. Cook for approximately one-half hour stirring occasionally.
Serve with cheese.