Chicken & Black Bean Soup

2-3 boneless skinless chicken breasts
2 Tbsp. coconut oil
1 C. chopped onion
3-4 carrots, sliced
1/4 C. green pepper, chopped
1/4 C. red pepper, chopped
3 garlic cloves, minced
2 tsp. cumin
2 tsp. oregano
1 tsp. chili powder
1 (4 oz) can green chilies
3 cans black beans, drained and rinsed
3 cans low sodium chicken broth (or broth from cooking chicken)
1 C. tomato sauce
1/4 tsp. sea salt
1/4 tsp. ground pepper

Cook chicken in water until cooked. Remove chicken from broth to cool and then cut into bite-size pieces. In a large sauce pan, heat coconut oil and add onion and garlic and saute for 3-5 minutes. Add carrots, peppers and spices and cook for 3-5 more minutes. Add broth, beans, chilies and tomato sauce and bring to a boil. Reduce heat to a medium heat and cook for 15 minutes, or until carrots are tender. If desired, split recipe in half and puree in a blender then return to the pot. Add chicken and cook until desired temperature and serve. Top with sour cream if desired.

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