Mexican Chicken Soup with Black Beans

To start things off, I thought I would send out this recipe for chicken soup. We like this soup particularly because it uses many ingredients that we always have on hand, and it is very quick and super tasty, which makes it perfect for weekdays. Try it with some cheddar cheese sprinkled on top and experiment a bit with your spices.

Serves: 2
Active time: 25 mins.
Total cook time: 25 min.

Ingredients:
 1 tbsp extra-virgin olive oil
 1 small onion, chopped
 2 boneless, skinless chicken breasts
 1 tsp ground cumin
 1 tbsp dried oregano
 2 tbsp minced garlic
 1 can of black beans, drained
 1 16 oz can of chicken stock (bouillon works fine here)
 1 4.5 oz can of chopped green chiles, drained
 2 tbsp low-fat or fat-free sour cream
 1 tbsp fresh cilantro (garnish)
 Salt and pepper to tasts

Directions

1) Dice the chicken into small pieces.
2) Salt and pepper the chicken and stir with cumin and oregano.
3) Heat the olive oil in a medium-high heat pot.
4) Add both the onion and garlic until onion is transparent (@ 5 mins)
5) Add the chicken and continue to cook.
6) Add the chiles, black beans and chicken stock.
7) Bring the mixture to a boil and cover.
8) Reduce the heat to a simmer for 20 mins.
9) Check the seasonings – does it need salt? Tabasco? Pepper?
10) Serve. Top the servings with a dollop of sour cream.