Spicy Chicken Soup

This is a good one to have on reserve for the cold months coming up.  Or, you may enjoy soup in the summer.  I do sometimes, but I know I am strange.

3 boneless, skinless chicken breasts
onion powder
ground cloves
black pepper
minced garlic
liquid smoke
Shae's hot pepper mix
1 can tomato sauce
1 can black beans
1 C. rice
cinnamon
dried chopped onions
1 Bay leaf
cilantro
salt
sharp cheddar cheese
2 TBS olive oil





Heat oil in a deep skillet with a lid.  Chop chicken into small pieces.  Cover chicken with onion powder ( I used a generous amount, probably 1-2 TBS), 1 TBS minced garlic,  sprinkle with black pepper, liquid smoke and a dash of ground cloves.  Cook chicken through.  Remove half of the chicken and set aside for another recipe.  Pour one can of tomato sauce in to the hot skillet with the remaining chicken and add the black beans.  Add in the bay leaf, approximately 2 cans of water, 1 TBS cilantro, about 1 tsp salt (to your taste), 2-3 TBS chopped and dried onions, approximately 1 tsp hot pepper mix and sprinkle with cinnamon.  Reduce heat and simmer for about 30 minutes to allow the flavors to develop.  Give it a taste and adjust seasoning to your liking.  Add in 1 cup dry white rice and 2 cups of water.  Cook until rice is done.  Serve with shredded cheddar cheese and sour cream if desired.

You could also make this recipe using left over chicken from a roast chicken, as well as left overs from other dinners.