BLACK BEAN SOUP WITH CHORIZO AND CHICKEN


     2 	Tbls olive oil
     1 	pound fresh chorizo or other 
     	spicy sausage, casings 
     	removed
     2 	cups chopped peeled carrots
     1½ 	cups chopped onion 
     1½ 	cups chopped celery 
     2 	bay leaves
     6 	garlic cloves, chopped
2 	Tbls chopped fresh thyme
5 	cups (or more) low-salt chicken 
	broth
3 	15-ounce cans black beans, 
	drained, rinsed
1 	pound skinless boneless chicken 
	breast halves, cut into ¾ inch 
	cubes

Heat oil in heavy large pot over medium-high heat. Add chorizo and next 4 ingredients. Saute until sausage is cooked through, breaking up sausage with back of spoon, about 10 minutes. Add garlic and thyme; saute 2 minutes. Add 5 cups broth; bring to boil, reduce heat to medium, and simmer 20 minutes. Add beans and chicken; simmer until chicken is just cooked through, about 10 minutes, adding more broth if desired. Discard bay leaves. Season with salt and pepper
Serves: 6 main course servings						Source: Bon Appetit, 1/2008