Hearty Stew for Lunch

So this week for my lunch soup I am going to make a Caribbean Chicken Stew.  This one is hearty enough to have as my main item, however I always like to get in some greens with a big salad to go with it.  Enjoy!

Caribbean Chicken Stew  (6 servings)

1 14.5 oz can black beans, low sodium
2 cup Chicken Broth
1/2 cup chopped celery
1/2 green bell pepper, chopped
1lb cooked chicken, pulled apart or diced
1 cup onions
1 yam, peeled and cubed
juice of 1 lime
1 Tbl olive or coconut oil
2 tsp cinnamon
4 garlic cloves, minced
1 tsp nutmeg
1 bay leaf
1/2 tsp cayenne
4 oz can diced green chiles
1 14.5 oz can diced tomatoes*

In a large pot, heat oil.  Add onion and garlic, saute 3 minutes.  Add spices and bay leaf; continue to saute 3 additional minutes.  Add tomatoes, chicken broth, cooked chicken, cubed yams and undrained can of beans.  Simmer covered for 25 - 30 minutes, stirring occasionally.  Remove bay leaf and squeeze in lime juice before serving.    

*You can omit the tomatoes if you are like me and they aren't your favorite.  Just add a little more chicken broth to get the consistence you enjoy.