Caribbean Black Bean Soup

This is a delicious recipe from the September 2008 issue of Southern Living. This is not like your typical black bean soup. This is chock full of chicken, and is less black bean "oriented" than most black bean soups. The orange juice gives it a slight hint of citrusy sweetness and the fire roasted tomatoes adds a smokey layer to it as well. I served this soup along with Cuban burgers that Hubby made for us & his parents - but with the chicken, it definitely would work as a meal. I will surely be using this recipe again!

Caribbean Black Bean Soup

1/2 cup diced onion
2 tbsp brown sugar
1 tbsp chili powder
1 tbsp ground cumin
1 tsp ground coriander
1 tbsp olive oil
1 tsp minced garlic
1 (14-oz.) can fire-roasted diced tomatoes
1 (8-oz.) can tomato sauce
1 1/2 cups chicken broth
1/2 cup orange juice
1/4 cup tomato paste
1 lb chicken breast tenders
2 (15-oz.) cans black beans, drained
1/2 tsp salt

Toppings: diced avocado, chopped fresh cilantro (I used avocado & sour cream)

Sauté onion and next 4 ingredients in hot oil in a Dutch oven over medium heat 2 to 3 minutes or until onion is tender and fragrant. Add garlic, and cook 1 minute.

Stir in tomatoes and next 4 ingredients until well blended. Stir in chicken. Cover, reduce heat to low, and cook 2 hours. Shred chicken with two forks in Dutch oven. Add black beans, and cook 10 more minutes. Stir in salt. Serve with desired toppings.

Note: Store any leftovers in an airtight container in the refrigerator up to 2 days, or freeze up to 3 months. Thaw in refrigerator. When reheating, add water or canned broth to reach desired consistency.