1Slice the chicken breast, and peppers and toss with a teaspoon of cumin and a teaspoon of chili powder. Drizzle with 1-2 tablespoons olive oil and grill in a grill basket until juices run clear. You could fry this in a pan, but I originally used a lot more chicken and made fajitas the night before. =}
2Set the chicken and peppers aside to cool. Dice the onions and place in your soup pot along with the sausage, after you've removed the sausage from it's casings. Cook over medium heat and break the sausage up. While the sausage and onions cook, dice up the chicken and peppers. Add to the pot. Stir in the remaining spices,garlic, soup base and rice and continue to cook over medium heat for 3-5 minutes.
3Slowly stir in the 3 quarts of water and turn the heat up to high. Bring the pot to a rolling boil and turn the heat back down to medium. Allow the soup to cook for 25 minutes. Add more water as needed, as the rice will absorb quite a bit. Open the black beans, drain and rinse them in a collander. Add them to the soup just before serving and allow to heat through.
4When serving the soup garnish with a bit of shredded jack cheese, a dollop of sour cream and some crushed tortilla chips. You can use fat free garnishes to make it more heart healthy. =} Enjoy!