Chicken and Black Bean Soup

This soup is ready almost as soon as you open the can!

Ingredients

 It can be made with or without the chicken.

• 3 tablespoons olive oil

• 1 onion, finely diced

• 3 cloves garlic, peeled and finely chopped

• 1 teaspoon each paprika (ideally smoked) and chili powder

• 1 8-ounce can tomato sauce

• Juice of half an orange

• 4 15-ounce cans black beans, drained

• 3 cups chicken broth or water

• salt

• for garnish: greek yogurt, diced avocado, chopped white onion, lime wedges, and toasted pepitas (green pumpkin seeds)

Directions

1. Heat the oil in a soup pot and sauté the onion over medium heat until it's

translucent, around 5 minutes.

2. Add the garlic and the spices and sauté another half a minute, until the pot is

fragrant, then add the chicken, tomato sauce and orange juice and bring to a

simmer.

3. Add the beans and broth or water, along with salt to taste, and bring back to a boil, then turn the heat to low and simmer 15 minutes.

4. Use a potato masher or hand blender to puree some of the soup, then taste for

salt and add more broth or water if the soup is too thick.

5. Serve with the garnishes and green salad.