Southwestern chicken Soup

1 (14.5 ounce) can chicken broth

1/2 (4 ounce) can diced green chiles

1/2 (10 ounce) can diced tomatoes with green chile peppers

1/2 (15 ounce) can black Beans

2 Tablespoons onion powder

1 Tablespoon garlic powder

2 (2.5 ounce) jars chicken baby food

1/2 Tablespoon fresh lime juice

1 Tablespoon chopped fresh cilantro

1/4 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin

Combine the first six ingredients in a large pan and bring to a boil, stirring constantly. Reduce to a simmer and stir occasionally for 30 minutes.

Add the remaining ingredients and simmer for 15 minutes, stirring frequently. Pour into a blender in batches and puree. Season to taste.

Notes:

1. You can add a dollop of Greek-style yogurt to the top of your soup, along with a sprinkling of cheese shreds.
   
2. You can use 1 (4 ounce) cooked chicken breast, chopped, instead of the baby food, but it's harder to puree to a smooth consistency.
   
3. This is a variation on tortilla soup. If you want to make it for your family, double the recipe and divide it before pureeing, adding chicken (and tortilla strips, if desired) to theirs.
   

This looks really good. Thanks for sharing