Black Bean Soup

Black Beans are soft and sweet tasting
with an almost mushroom-like flavor.

Ingredients:
1 tablespoon vegetable oil
1-1/2 pounds boneless, skinless chicken thighs,
cut into 1/2-inch wide strips
Salt
1 large onion, chopped
2 medium poblano chiles, seeded and chopped
2 cloves garlic, crushed with press
1-1/2 teaspoon ground cumin
1 teaspoon ground coriander
32 oz. reduced-sodium chicken broth
2 cups water
1 cup frozen corn kernels
1 can (15 ounce) black beans, drained
1/4 cup fresh lime juice
2 cups coarsely broken tortilla chips

Directions:
In a 6-quart saucepot, heat oil
on medium-high until hot.
Sprinkle chicken with 1/2 teaspoon salt.
Add chicken to saucepot in 2 batches,
and cook 5 minutes per batch
or until lightly browned, stirring.
With slotted spoon, remove chicken
to medium bowl once it is browned.
After all chicken is browned,
add onion, poblanos, and garlic to saucepot;
cook on medium 10 minutes or until vegetables
are ligthly browned and tender, stirring occasionally.
Stir in cumin and coriander; cook 1 minute.
Add broth and water; cover and heat to boiling.
Return chicken and any juices in bowl,
to saucepot; stir in frozen corn and black beans.
Heat to boiling on medium-high;
reduce heat to medium-low and simmer,
uncovered, 10 minutes to blend flavors.
Stir in lime juice and cilantro.
Ladle soup into bowls.
Serve with tortilla chips
for sprinkling on top of soup.