Chicken, Black Bean, and Cilantro Soup
In a large heavy soup pot, saute onions and celery in olive oil 3-5 minutes, until soft but not browned. Add the ground cumin (affiliate link), chile powder, celery seed (affiliate link), and garlic and saute about 2 minutes more. Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes. After 10 minutes, taste for hotness and add green tabasco sauce (affiliate link) if desired. Add black beans and chicken and simmer 15-20 minutes more. While the soup simmer, wash, dry and chop enough fresh cilantro to make 1 cup chopped cilantro. and squeeze enough limes to make 3 T juice. After 15-20 minutes, add the chopped cilantro and simmer 5 minutes, then add lime juice and cook 2-3 minutes more. Serve hot with fresh limes to squeeze into the soup, sour cream, and additional chopped cilantro to sprinkle on top if desired. To make a delicious vegetarian soup, use 3 cans vegetable broth and eliminate the chicken stock, and 3 cans black beans and eliminate the chicken.