Soups On

Black Bean Chicken Chili

1 whole boneless, skinless Chicken Breast
1 can reduced sodium Chicken broth
1 can diced tomatoes
3 cans black beans
1 onion, chopped
1 green pepper, chopped fine
4 cloves garlic, minced
2 T Olive oil
1/2 tsp celery flakes
1/4 tsp cayenne pepper
2 tsp cumin, divided
Salt and pepper to taste
Flour for dredging

Season Chicken breasts with salt, pepper and 1 tsp of cumin, sprinkle with a bit of flour. Heat Olive oil in large dutch oven or heavy stock pot over med - hi heat. Add chicken when oil is fragrant and shimmery - but not smoking. Meanwhile put canned tomatoes, two cans of beans in blender to puree, blend until smooth. Turn Chicken when one side is golden brown, about 4 mins. Continue to brown chicken until nearly done. Remove chicken, reduce heat to medium and place chicken on plate and cover with foil. Add onions, pepper, garlic to hot pot, saute until onions begin to soften. Stir in celery flakes, rest of cumin, ceyanne pepper. Pour pureed beans and tomatoes over veggies, add other can of beans and broth. Bring to a boil and reduce heat to simmer. Shred up chicken and add to soup, let simmer for 10-15 mins or until chicken is completely done.
Serve with shredded monteray jack cheese ( I used pepper jack) and Taste of Lime Tortilla chips.

This can also be made vegetarian with Vegetable broth and I would reccomend adding a red pepper with the veggies. Then saute them until soft in the olive oil as your first step.