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Caribbean Black Bean Soup

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1 Tablespoon olive oil

2/3 cup chopped onion

2 Tablespoons brown sugar

1 Tablespoon cumin   

1 Tablespoon chili powder

1 teaspoon ground coriander

2 cloves garlic, minced

1 (28-oz.) can diced tomatoes

1 (8 oz.) can tomato sauce

1 (32 oz.) container chicken broth (about 4 cups)

1 cup water

½ cup orange juice

¼ cup tomato paste

1- 1 1/4 lb. chicken breast tenders cut into small bite-size pieces

2 (15 oz.) cans black beans, rinsed and drained

½ teaspoon salt

1 bay leaf

Diced avocado for garnish (optional)

Heat olive oil and sauté onion, brown sugar, cumin, chili powder, and coriander in large skillet several minutes until onion is tender.  Add garlic and cook one minute longer.

Transfer onion/garlic mixture to slow cooker (crock-pot).  Add tomatoes, tomato sauce, chicken broth, water, orange juice, tomato paste, salt, and bay leaf.  Stir well.  Add chicken pieces and black beans.  Cover and cook on high for 3 ½ - 4 hours.

Discard bay leaf before serving.

Garnish with diced avocado.

A healthy soup made in your crockpot! 

Serve with slices of Panera whole-grain baguette

Serves 6-8.

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