Southwest Chicken Black Bean Soup - cooking recipe

Ingredients

1 lb boneless skinless chicken breast, strips
1 (15 ounce) can crushed tomatoes
2 (10 1/2 ounce) cans chicken broth
3 (15 ounce) cans black beans
1 green bell pepper
1 red bell pepper
1 small onion
1 tablespoon lemon juice
6 -8 slices jalapeno peppers (the pickled kind from a jar)
2 tablespoons margarine
season salt (I used Emeril's Southwest)
1 bay leaf
1 pinch tarragon
1 pinch oregano
1 pinch cinnamon

Preparation

In a medium sized skillet cook chicken that's been seasoned with seasoned salt until done and no longer pink.
Dice and set aside.
Finely chop bell peppers, onion and jalapeno slices in food processor or by hand if you like larger pieces.
Combine all peppers, onion and jalapeno and add lemon juice and a pinch of salt.
Melt margarine in a large stock pot.
Saute pepper and onion mixture until soft.
Add can of crushed tomatoes, stirring.
Add three cans of black beans, undrained.
Add chicken to pot, stirring carefully; then add chicken broth to soup and stir.
Next, add bay leaf, about a teaspoon of season salt, tarragon and cinnamon.
Let simmer until flavors are combined and peppers and onion are soft and tender about one hour, or until it smells so good you cannot wait.
Serve with Recipe #43730.