Confetti Chicken and Black Bean Soup

This is an adaptation of the Black Bean Soup that I posted back in 2009. With all of the colorful veggies, this soup made me think of confetti - hence the name. Doesn't it look pretty? And healthy, too.

When my husband came home he was like, "Aw, soup AGAIN?" I hadn't thought about it, but I've been making a lot of soup lately. I love soup! And here in Arizona it's super hot about 8 months out of the year, so I have to get my soup in somewhere. He added shredded cheese and crushed tortilla chips to his. Not a bad idea!

A tip for getting the most juice out of your limes (or any citrus fruit for that matter): microwave them for about 10 seconds and then knead them on your counter top a couple of times before cutting.

CONFETTI CHICKEN & BLACK BEAN SOUP

1 Tbsp. olive oil
1 large onion, diced
1 large red bell pepper, diced
3 medium carrots, chopped
3 cloves garlic, minced or pressed
1 1/2 tsp. cumin
2 tsp. chili powder
1 tsp. salt
1/2 tsp. ground coriander (optional)
1/4 tsp. crushed red pepper flakes (optional)
4 cups water
1 (15.25 oz) can corn
1 (14.5 oz) can diced tomatoes with green chilies
3 cups diced or shredded cooked chicken
1 (14 oz) can chicken broth
3 (15.5 oz) cans black beans
2 limes, juiced
1/2 cup chopped fresh cilantro
sour cream for garnish (optional)

Heat oil in a large pot over medium heat. Add onion, bell pepper, and carrots; stirring occasionally, saute veggies until tender, about 12 minutes. Add garlic, cumin, chili powder, salt, coriander, and red pepper flakes and cook for 1 minute. Add water, corn, diced tomatoes with green chilies and chicken.

In a blender, puree chicken broth with one can of black beans; add to pot with remaining two cans of beans. Bring to a boil; reduce heat and simmer for 30-45 minutes. Add lime juice and cilantro and serve with a dollop of sour cream, if desired