Southwestern Black Bean and Chicken Soup

Ingredients
- 3 cans low sodium chicken stock
- 1 cup dried black beans, washed and soaked over night
- 4 medium potatoes peeled and very thinly sliced
- 2 tbs olive oil
-3 medium carrots peeled and very thinly sliced
- 1 cup corn (frozen)
- 1/2 cup chopped green pepper (fresh or frozen)
- 2 cups cooked diced chicken
- 5 cloves garlic
- salt
- pepper
- 1 cup medium salsa
- cheese
- dried minced onion

In a large pot bring the broth to boil and add in the black beans, carrots, potatoes and dried minced onion. In a skillet gently cook the 5 cloves of garlic in 2 tbs olive oil. Once softened add the garlic to the pot. Reduce heat to medium low and cook for 2 hours slowly. Then run all of the soup through a food processor until its thick and creamy. (if its too thick add more broth or water, if its too thin add a mashed potato or potato flakes if you have them on hand)

Cook the chicken in the garlic infused oil until browned and after the two hours of cooking the beans add the chicken, corn, and green peppers. Return to simmer and cook for an additional hour.

Just before serving stir in 1 cup of medium salsa, serve in a bowl sprinkle with cheese and have a bowl of tortilla chips near by for dipping in the healthy hearty soup.