Santa Fe Chicken Soup

• 1 cup onion (finely chopped)
• 3 large garlic cloves (minced)
• 1/2 cup celery (finely diced)
• 12 cups chicken stock (homemade or canned)
• 14 1/2 ounces Del Monte zesty jalapeno pepper diced tomato
• 14 1/2 ounces diced tomatoes with mild green chilies
• 16 ounces black bean and rice mix (2 boxes Zataran black beans and rice)
• 1 (14 ounce) bag pictsweet frozen corn and black beans
• 14 ounces black beans
• 5 boneless chicken breasts
• 2 teaspoons cumin
• 1 teaspoon coriander
• 2 teaspoons dried cilantro
• salt and pepper

1. Sprinkle the chicken breasts with salt, pepper and cumin. Grill for 5 minutes each side. Let them rest while you make the rest of the soup.
2. Heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. Allow onions to brown slightly.
3. Add chicken stock, tomatoes, corn, black beans and rice. Bring to a gentle boil. Add cumin, coriander and cilantro. Cook until beans and rice are done, approximately 25 minutes.
4. Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook.
5. Serve with a dollop of sour cream, some corn chips with guacamole -- for a complete dinner.

onion, garlic, celery, chicken, del monte, tomatoes, black bean, corn, black beans, chicken breasts, cumin, coriander, cilantro, salt

Taken from www.food.com/recipe/santa-fe-chicken-soup-270992 (may not work)