Southwestern Chicken and Black Bean Soup

Hey everyone! We are having a glorious Fall day here in Philly, temps in the low 60's and very breezy-just beautiful! Sounds like soup weather to me:@) I'm joining The Tablescaper for Seasonal Sunday, Sunday Showcase and Foodie Friday with a recipe for Southwestern Chicken & Black Bean Soup.

This is a hybrid recipe, just mix and match. But one I love, it comes together quickly (great for week nights) and freezes well too.

Southwestern Chicken and Black Bean Soup
1-2 boneless skinless chicken breasts, cut into small pieces (I use one)
1 1/2 tblsp olive oil
3 cloves garlic, minced
1 medium onion, chopped
2 tsp cumin
1 1/2 tsp oregano
Black pepper to taste
2 C chicken broth/stock
1 C water
1 can Rotel with juice (store brand is fine)
1-15 oz can Black beans, rinsed well (don't have black beans, use kidney or pintos, etc.)
1-7 oz can of chopped chiles, drained (optional but really good)

I use a 3 1/2 quart cast iron dutch oven.
Heat oil and saute onion and garlic. Add chicken and cook till no longer pink.
Add everything except beans and chiles, bring to a slow boil-lower heat and simmer for 15 minutes.
Add beans and chiles, simmer for 5 more minutes.
Grab a big ole bowl and enjoy!!!