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This delicious soup is great as a main course or as a side to a big green vegetable salad.

Southwest Chicken & Black Bean Soup (with a SURPRISE)

• 1 large carrot, chopped
• 1 red bell pepper, diced
• 1 teaspoon oil of choice (I used avocado oil)
• 1 cup onion, diced
• 2 cloves garlic, minced
• 2 teaspoons
• chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 cup no salt-added petite diced tomatoes, undrained
• 2 cans (14.5 oz) reduced-sodium black beans, drained and rinsed
• 1 pound boneless skinless chicken, diced
• 4 cups no salt added chicken broth
• juice of 2 limes
• 2 teaspoons cilantro, chopped

Directions

Heat the oil in a saucepan, add the onions, cook for 3-4 minutes. Add the carrot and pepper, and cook another 2-3 minutes, until the vegetables start to soften. Add the chicken, garlic, and spices, and cook until no longer pink. Add the tomatoes, and beans. Stir to combine all ingredients. , Slowly add the stock.

Bring the soup to a boil then reduce heat and simmer for 15 minutes. Puree 1/3 of the soup with an immersion blender or mash using a potato masher.

Add THE SURPRISE INGREDIENT: lime juice lime to taste. This adds a fresh and new taste to this soup.

Sprinkle on the fresh cilantro and serve.