Chicken Black Bean Soup Recipe
Ingredients

• 3-4 cooked chicken breasts, cubed (I poached mine with some peppercorns, bay leaves and cilantro)
• 3 cans black beans (drain two of the cans)
• 8-10 cups chicken broth (I use low-sodium)
• 4 stalks celery (sliced)
• 1 onion (diced)
• 3 cloves garlic (smashed/minced)
• 2 green bell peppers (cut into 1in squares)
• 1 habanero (or other small hot pepper), seeded and diced
• 1 tsp thyme
• 1 tbsp cumin
• 1 tsp cayenne
• 1 tsp oregano
• 1/8 cup chopped fresh cilantro
• 1 bay leaf
• 1-2 tbsp olive oil
• salt and pepper

Directions
Saute onion, celery and green pepper in olive oil over medium-medium high heat. In a large heavy bottomed pot until softened. Add garlic and habanero, cook for 1-2 minutes or until fragrant. Add rest of the ingredients to the pot, bring just to a boil then reduce to a simmer, uncovered. Stir every 10-15 minutes and check spices, add more or less according to taste.