Mexican Chicken Soup Recipe

Cook chicken breast until at least 165 internal temperature, then roughly chop or shred and set aside for later use. Heat a large stock pot over medium-high heat, and saut onions, peppers, celery, and garlic for 2-4 minutes, using pan spray to keep from sticking. Then add cumin, chili powder, and chicken stock and simmer for 8-10 minutes. Add tomato, corn, oregano, black beans and cooked chicken and simmer for another 5 minutes. Then add lemon juice and cilantro. Season to taste with salt and pepper and serve once the temperature is at least 165. Serves 10.