Chicken and Black Bean Soup

Recipe and photo courtesy of Foodland Ontario.

2 tbsp vegetable oil
1 onion, chopped
1 sweet red pepper, diced
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder
3 plum tomatoes, peeled and chopped
6 cups (1.5 L) sodium-reduced chicken broth
2 cups diced or shredded cooked chicken
1 cup canned black beans
2 tbsp fresh lime juice
Pinch granulated sugar
Salt and pepper
Garnish:
2 tbsp chopped fresh coriander
1. In large saucepan, heat oil over medium heat; add onion and cook until softened, about 3 minutes. Add red and jalapeno peppers; cook for 5 minutes, stirring often. Stir in garlic, cumin, oregano and chili powder; cook for 2 minutes, stirring often.
2. Stir in tomatoes and broth; bring to boil. Reduce heat, cover and simmer for 20 minutes.
3. Stir in chicken and beans; simmer covered for about 2 minutes.
4. Just before serving, stir in lime juice, sugar and salt and pepper to taste. Ladle into bowls and garnish with coriander.
Makes 6 servings; count each serving as 2 proteins.