Yum. Even better the second day.
2 Tablespoons olive oil
2 or3 boneless, skinless chicken breasts, cubed
1 large carrot peeled and coarsely chopped.
1 medium onion, chopped
1 green bell pepper, chopped
2 or 3 stalks of celery, chopped
3 or 4 cloves garlic, minced
2 large cans black beans, drained and rinsed
3 large cans chopped tomatoes with liquid
1/2 teaspoon cumin
Salt and pepper to taste
Shredded Cheddar Cheese
Heat the olive oil in a very large pot.
Add the chicken breasts and brown lightly.
Add carrot pieces and cook until chicken is nearly cooked and carrots are crisp-tender.
Add remaining chopped vegetables and cook for about 5 minutes.
Stir in tomatoes, cumin, salt and pepper. Simmer for about 20 minutes. Add a little water or broth if the soup is too thick.
Serve with sour cream and shredded cheddar.