Black Bean Soup

• 3 whole Chicken Breasts, Boneless, Skinless
• 1 Tablespoon Olive Oil
• 1 stalk Celery, Diced
• 1 whole Carrot, Diced
• 4 cloves Garlic, Minced
• 1 whole Onion, Chopped
• 1 whole Scallion, Sliced
• 1 whole Green Pepper, Chopped
• 1 package Chicken Flavored Flavor Boost (.35 Oz)
• 7 cups Water Or Chicken Broth
• 2 Tablespoons Chicken Base Or 2 Chicken Bouillon Cubes
• 2 whole Roma Tomatoes, Diced
• 1 can (14 Oz. Size) Diced Tomatoes (optional)
• 1 can 14 Oz Black Beans, Drained
• 1 jar (24 Oz.) Salsa
• 1 cup Long Grain Rice, Uncooked
• 4 Tablespoons Cumin
• 2 Tablespoons Lime Juice
• 1 Tablespoon Chili Powder
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Salt

1. 1. Cook chicken in oven or on grill. Season as you like. If you bake it, bake at 375F for 20-25 minutes or more depending on the size of the chicken pieces. Then remove from oven, cube chicken and set aside.
2. 2. Heat oil in stock pan or Dutch oven over medium heat. Add celery, carrot, garlic, onion, scallion, green pepper and chicken flavor boost. Saute till vegetables are tender.
3. 3. Add chicken.
4. 4. Add water or broth and heat until it boils, then add all of the other ingredients.
5. 5. Cover and cook till rice is cooked (use the timing on the rice package as a reference).
6. 6. Reseason to taste.
7. Note: If you like a thicker soup, I used cornstarch mixed with some juice from pan, mixed it together, then returned it to pot and continued heating until thickened.

chicken breasts, olive oil, celery, carrot, garlic, onion, scallion, green pepper, chicken, water, chicken, tomatoes, tomatoes, black beans, salsa, grain rice, cumin, lime juice, chili powder, cayenne pepper, salt

Taken from tastykitchen.com/recipes/soups/black-bean-soup-7/ (may not work)