2 cups dried black turtle beans, soaked
1 strip of turkey bacon, diced
1 cup diced onion
1/2 cup diced celery
1 tablespoon minced jalapeno chili pepper
Black pepper
1 clove garlic, minced
1 bay leaf
2 tablespoons finely chopped cilantro stems
6 cups of low-sodium canned chicken broth
2 whole boneless, skinless chicken breasts, cooked
1 tablespoon chopped cilantro leaves

Directions
Drain the beans and set aside. Cook the bacon in a 4-qt pot over medium-low heat for 2-3 minutes. Add onion, celery, and jalapeno pepper. Season lightly with black pepper and cook until the veggies begin to soften about 5 minutes. Add the garlic and cook for 1 more minute. Add the bay leaf, cilantro stems, beans, and broth and bring to a boil quickly over high heat. Lower the heat and simmer until the beans are completely tender, about 30 minutes to 40 minutes. Cut the chicken into 1/2″ cubes. Divide the chicken among the soup bowls, mounting it in the center, and ladle the soup around it.

Serving is 1 cup
Serves 8