Step 1

Heat the olive / canola oil over medium heat in a large sauce pan. Add the onions, garlic, thyme, ginger, paprika, jalapeño and sauté, stirring occasionally until onions are soft and translucent - about 6-7 minutes. Do not brown.

Step 2

Add the black beans, potatoes, tomatoes, bay leaf, bouillon powder, chicken and salt .

Step 3

Sauce for about a minute or two , add broth then bring to a boil.

Step 4

Reduce the heat, cover and simmer gently for about 25 minutes or more until  potatoes are  tender and soup has a creamy consistency.

Step 5

Adjust seasonings and thickness of soup according to preference with broth and spices.

Step 6

Remove, garnish with fresh parsley leaves or cilantro and serve warm with corn bread and avocado