Chicken Soup with Latin Flavors

2 cups cooked leftover chicken - chopped or shredded
1 cup fresh corn (cut from 2 ears of corn)
2 stalks celery chopped
2 medium carrots choppes
1 medium onion chopped
1/2 jalapeno thinly sliced and chopped (remove seeds/membranes)
2 cloves garlic finely chopped
1/2 cup loosely packed fresh cilantro
1/2 lime juiced (between 1-2 TBs)
1 can black beans - rinsed
1.5 cup water
32 oz Low Sodium Chicken broth
1 tsp ground cumin
2 plum tomatoes coarsely chopped
1 TB olive oil

1.In 5- to 6-quart saucepot, heat oil over low heat until hot. Add garlic, carrots, celery, onion and jalapeno, and cook, covered, 8 to 10 minutes or until vegetables are tender, stirring frequently. Add cumin and cook 30 seconds, stirring. Add broth and water to vegetable mixture; cover saucepot and heat to boiling over high heat.

2.Stir corn kernels, lime juice, chicken pieces, and chopped cilantro into broth mixture in saucepot; heat to boiling over high heat. Remove saucepot from heat; stir in chopped tomatoes.

3.Ladle soup into 4 warm large soup bowls. Serve with lime wedges to squeeze over soup. Accompany with tortilla chips to crush into soup if you like.


Serving Size: 4 - huge servings