SOUP INGREDIENTS :

8 pcs skinless chicken thighs fat trimmed
8 cup water
2 pcs garlic cloves minced
2 tsp salt
2 pcs bay leaves
1 cup chopped green bell pepper
1 cup chopped onion
2 can black beans – (16 oz ea) drained, rinsed
2 tbl lime juice
1 1/4 tsp ground cumin
1 tsp sugar
1/2 tsp dried oregano leaves
1/2 tsp hot pepper sauce
1 1/4 cup cooked rice
1/4 cup sliced green onions

SOUP MALING PREPARATIONS AND DIRECTIONS :

1. Place chicken in large saucepan or Dutch oven, then add water, garlic, salt and bay leaves. Cook over medium-high heat until mixture boils, cover, reduce heat to low and cook about 35 minutes or until chicken is fork-tender.
2. Remove chicken and set aside.
3. Chill broth until fat solidifies and can be skimmed from surface.
4. Separate meat from bones and cut into bite-size pieces then set aside.
5. Skim broth in same pan, add green pepper and onion, cook over medium heat 10 minutes or until vegetables are crisp-tender.
6. Add chicken, black beans, lime juice, cumin, sugar and oregano. Cook over medium heat 10 minutes.
7. Remove bay leaves. Stir in hot pepper sauce. Place 2 tablespoons cooked rice in individual bowls.
8. Ladle soup over rice and sprinkle with green onion.