Instructions: In large saucepan or Dutch oven, place chicken; add water, garlic, salt and bay leaves. Cook over medium-high heat until mixture boils; cover, reduce heat to low and cook about 35 minutes or until chicken is fork-tender.

Remove chicken; set aside. Chill broth until fat solidifies and can be skimmed from surface. Separate meat from bones; cut into bite-size pieces and set aside.

To skimmed broth in same pan, add green pepper and onion, cook over medium heat 10 minutes or until vegetables are crisp-tender. Add chicken, black beans, lime juice, cumin, sugar and oregano. Cook over medium heat 10 minutes.

Remove bay leaves. Stir in hot pepper sauce. Place 2 tablespoons cooked rice in individual bowls; ladle soup over rice. Sprinkle with green onion.

This recipe yields 10 (1-cup) servings.

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