Black Bean Chicken Soup

Heat 1 tablespoon olive oil in a large pot or Dutch oven and add the diced chicken together with 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon oregano, ½ teaspoon salt and ¼ teaspoon ground black pepper. Cook over medium heat for 5-6 minutes until sealed and no longer pink. Remove the chicken from the pot and set aside.
2 tablespoons olive oil
1 pound chicken breast
3 teaspoons chilli powder
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
In the same pot, add the remaining olive oil and saute the red onion and bell pepper for 4-5 minutes over medium heat until softened.
1 medium red onion diced
1 medium green bell pepper
Add the garlic and continue to cook for 30 seconds more until fragrant.
4 garlic cloves
Stir in 2 teaspoons chili powder and 1 teaspoon ground cumin, then add the crushed tomatoes, black beans, cooked chicken and chicken stock.
1 can (14 oz / 400 g) crushed tomatoes
2 cans (14 oz / 400 g) black beans
4 cups chicken stock
Stir well to combine, bring to a boil, then lower the heat and simmer for 10 minutes.
Adjust the seasoning to taste, stir in the lime juice then garnish with fresh cilantro and serve hot.
A small bunch of fresh cilantro