Southwestern Style Chicken Soup

In the last year, we've experienced a bean revolution in our household. It seems like every time I turn around, I come across evidence that beans are practically a super food. Not only are they apparently super healthy, but they are cheap and really tasty. Now, I throw them in all kinds of dishes. A lot of the time, I use them instead of adding meat. In this soup, however, the beans play a supporting role. And what a supporting role it is. I love both the flavor and texture of this soup. The creaminess of the beans contrasts perfectly with the pop of the corn kernels. The slight tang of the lime brings out the warm spice of the cumin. This is a hearty and delicious soup!

Southwestern Style Chicken Soup

Yield: 4 servings

1 TBS vegetable oil

1 onion, diced

1 TBS garlic, minced

4 cups water

1 1/2 cubes Knorr chicken bouillon

1 1/2 cups cooked, shredded chicken

1 cup frozen corn kernels (or fresh)

1 can black beans, rinsed

1 can diced tomatoes, drained

1 TBS lime juice

2 tsp cumin

1 TBS chopped cilantro

salt & pepper, to taste

Heat the oil over medium-high heat in a large soup pot. Cook the onions until they are translucent and softened. Add the garlic and continue to saute for two minutes. Add the water and bouillon. Bring to a boil. Add the chicken and remaining ingredients. Simmer for five minutes.