This soup is loaded with protein and fiber and makes for a healthy choice for lunch or dinner! Beans are a great source of fiber and keeps food from being stored in the body. Beans also help lower cholesterol. Cholesterol needs fiber to be removed from the body, so it’s a healthy choice to have them daily. It has been said that our bodies burn up to 25% more calories if you eat 1/2  cup of black beans per day. Don’t discount the carrots either! One cup of cooked carrots has almost the same amount of fiber as 3 slices of whole wheat bread or 2 cups of oatmeal. Tip: Always drain and rinse your beans. It helps remove the salt.

Cook chicken in water until cooked. Remove chicken from broth to cool and then cut into bite-size pieces. In a large sauce pan, heat coconut oil and add onion and garlic and saute for 3-5 minutes. Add carrots, peppers and spices and cook for 3-5 more minutes. Add broth, beans, chilies and tomato sauce and bring to a boil. Reduce heat to a medium heat and cook for 15 minutes, or until carrots are tender. If desired, split recipe in half and puree in a blender then return to the pot. Add chicken and cook until desired temperature and serve. Top with a slice of carrot or sour cream if desired.