Black bean Soup - another one pot wonder!

It is freezing out! This weather makes me want to stay inside curl up on the couch under a blanket and just relax.... But ... That can't happen! Not with a 4 year old a 2 year old and a Puppy and because of said puppy I am outside in this freezing cold a LOT more then I want to be.
So... this then makes me want to make warm comforting easy meals for the family. This soup is super easy and I had on the table within a half hour.
The kids really liked it! Annie, the oldest, said it was 'tacos in a bowl'... Who doesn't like that?
Black bean Soup

1 med sized onion chopped fine
3/4 cup celery chopped fine
3-4 cloves garlic minced
1 1/2 cups frozen corn
1 lb chicken breast cut into bite sized pieces (1/2 in)
2 cans black beans drain and rinsed
1 cup cooked rice (brown or white)
1 jar 16oz of salsa
1box 32 oz of chicken stock
1 tsp cumin
2-3 TBL olive oil
Salt and pepper to taste
-For toppings
Shredded extra sharp cheese
Sour cream
Avocado
Tortilla chips

In a 5 quart Dutch oven or heavy bottom pot, heat olive oil on med high heat. Season chicken bits with salt and pepper and brown.. May take a few batches. Remove from pot and set aside in a bowl.
Turn heat back to medium and add onion, celery and garlic. Sauté until translucent. Add black Beans and cumin and stir until combined and smelling delicious :)
Stir in salsa and stock until mixed together.
Add corn and rice.
Return chicken to pot with all juices.
Heat on med high until bubbly and yummy... Stirring occasionally for about 10 min.

Serve with any toppings you like!

This soup is not very soupy... If not enough liquid for your liking... Add 16oz more of stock.

For a vegetarian version.... Replace chicken stock with veggie stock and instead of chicken add another can of beans.

This recipe also works well with a mixture of black beans and pinto beans.

Enjoy;)