Chicken, Black Bean, and Cilantro Soup

Ingredients

• 1 small onion, diced small
• 1 cup celery, diced small
• 2 tsp. olive oil
• 1 T ground cumin
• 1 T chili powder
• 1 tsp. celery seed
• 1 tsp. garlic powder or garlic puree
• 4 cups homemade chicken stock
• 1 can vegetable broth
• 1 can petite diced tomatoes
• 1 cup salsa
• 6-8 drops Green Tabasco Sauce or your favorite hot sauce
• 1 or 2 cans black beans
• 2 cups cooked chicken, cut in very small pieces
• 1 cup chopped cilantro leaves and stems , plus more for serving if desired
• 3 T fresh lime juice
• cut limes, for serving
• sour cream, for serving

Directions

In a large heavy soup pot, saute onions and celery in olive oil 3-5 minutes, until soft but not browned.Add the ground cumin, chile powder, celery seed, and garlic and saute about 2 minutes more.Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes.After 10 minutes, taste for hotness and add green Tabasco if desired.Add black beans and chicken and simmer 15-20 minutes more.While the soup simmer, wash, dry and chop enough fresh cilantro to make 1 cup chopped cilantro. and squeeze enough limes to make 3 T juice.After 15-20 minutes, add the chopped cilantro and simmer 5 minutes, then add lime juice and cook 2-3 minutes more.Serve hot with fresh limes to squeeze into the soup, with sour cream and additional chopped cilantro to sprinkle on top if desired.To make a delicious vegetarian soup, use 3 cans vegetable broth and eliminate the chicken stock, and 3 cans black beans and eliminate the chicken.