Black Bean, Corn and Chicken Soup

• 1 Tb olive oil
• 2 C or 2 large onions diced
• 2 Tb minced garlic
• 2 large celery stalks diced (1 C)
• 2-3 cups cooked chicken (I used a rotisserie chicken from the store)
• 6C chicken broth
• 1 teas dried thyme
• 2 (16 ounce) cans black beans
• 1 (10 ounce) package frozen corn or small can
• 1 (14.5 ounce) can diced tomatoes
• 1 jalapeno pepper, stemmed, seeded and minced or small can diced chilies
• 2 tablespoons ground cumin
• 2 teaspoons chili powder
• 1/2 cup chopped fresh cilantro
• Salt and freshly ground black pepper
• Serve with tortilla chips
• Add grated Monterey Jack cheese on top
• Optional fresh lime wedges as garnish

Directions

1. Add oil to large soup pan, then onions and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring
2. Add beans, corn, tomatoes, pepper, cumin and chili powder.  Do not drain any of the cans.  Simmer for 30 minutes or more.
3. Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
4. Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.