This recipe is from the post: Chill Chaser: Chicken and Black Bean Stew.

Serves 6-8.

2 large bone-in and skin-on chicken breast halves
6 cups of water
3-4 large carrots, peeled and diced
1-28 oz can peeled whole plum tomatoes, (allow the juice from each tomato to dribble freely into the pot as you cut them up, and save the rest of the liquid/puree in the can for chili or pasta sauce later on!)
1 sweet onion and 1 red onion, peeled, quartered and cut into thin slices
6-8 cloves of garlic, peeled and finely minced
3 oz. of good quality smoked bacon, diced
2-16 oz. cans of black beans, preferably no-salt, drained and rinsed well
2 tablespoons of chopped fresh oregano
1 teaspoon of kosher salt, plus additional if needed
Freshly ground black pepper to taste

Red pepper flakes and grated extra sharp cheddar for garnish

Put the chicken breasts into a large soup pot and cover with the 6 cups of water. Bring to a boil, reduce heat to simmer and cover, cooking until just done, about 15-20 minutes. Remove the chicken breasts from the broth and allow to cool, reserving the broth in the pot. Skim any extra fat off the top of the broth left from the chicken, then to that pot add the carrots, the tomatoes (cutting them into smaller pieces while adding to the pot), onions, garlic, bacon and the drained beans. Bring to a boil, then cover the pot and reduce the heat to simmer, cooking the vegetables for 20 minutes and stirring occasionally.

While the soup is cooking, take the skin off the chicken meat and tear the meat off the bone and into bite-sized pieces, discarding the skin and bones. When the soup is ready, add the chicken, oregano, several good grinds of freshly ground black pepper and the salt. Taste and adjust the salt and pepper if needed. Stir and heat just until the chicken has warmed through, about 5 minutes or so. Serve with red pepper flakes and cheese.