Southwest Chicken Black Bean Soup

Recipe found on recipezaar.com

Ingredients:
1 lb boneless skinless chicken breast, strips
1 (15 ounce) can crushed tomatoes
2 (10 1/2 ounce) cans chicken broth
3 (15 ounce) cans black beans
1 green bell pepper
1 red bell pepper
1 small onion
1 tablespoon lemon juice
6-8 slices jalapeno peppers (the pickled kind from a jar) - CB Note: I omitted these
2 tablespoons margarine
1 bay leaf
1 pinch tarragon
1 pinch oregano
1 pinch cinnamon
(I also added some cumin, chili powder, and cayenne pepper)

Directions:
In a medium sized skillet cook chicken until done and no longer pink. Dice and set aside.

Chop bell peppers, onion and jalapeño slices, combine, and add lemon juice and a pinch of salt.

Melt margarine in a large stock pot. Sauté pepper and onion mixture until soft. Add can of crushed tomatoes, stirring, and three cans of black beans, undrained. Add chicken to pot, stirring carefully; then add chicken broth to soup and stir. Next, add all spices. Let simmer until flavors are combined and peppers and onion are soft and tender, about one hour, or until it smells so good you cannot wait.