Southwestern Chicken Soup

This is a bit of a spicy soup that also has a hearty taste to it with black beans and the chicken added to it. It makes for a good alternative to a basic chicken noodle soup, if you want something with more of a kick to it.

Ingredients:
              2 pounds Onion, diced 1/4 inch
              1/2 cup Olive Oil
              2 pounds Bell Pepper, diced 1/4 inch
              2.5 gallons Chicken Stock
              2 tablespoons Salt and Pepper Blend
              1 tablespoon Crushed Red Pepper
              1 #10 Can Diced Tomato
              2 tablespoons Thyme, minced
              1 pound Celery, diced 1/4 inch
              1/3 cup Garlic, minced
              1 #10 Can Black Beans, drained
              5 tablespoons Cumin
              8 pounds Chicken Tenders, diced 1/4 inch
              2 tablespoons Chili Powder

1. Place raw chicken into 2 inch perforated full hotel pan

2. Place pan into steamer for 8-10 minutes or until fully cooked

3. Place large stock pot over medium heat and add oil

4. Add onions, celery, pepper and garlic. Sweat for 7-8 minutes or until tender

5. Add chicken stock, black beans, diced tomatoes, cumin, chili powder, salt and pepper blend, and crushed red pepper

6. Bring to a boil and reduce to a simmer

7. Add thyme and simmer for 20 minutes

8. Remove from heat and hold hot for service