Black Bean Chili with Cilantro and Lime

I'm so excited.  This recipe just won the Grand Prize at our ward's Chili Cook-off.  I was so surprised and happy!  There were something like 16 other chilies, and they were all very original and way more varied than you would think chili could be.  They were all delicious.

This recipe is originally from Nourishing Traditions by Sally Fallon.  I've made a few small changes to it.  

1 med-large onion, peeled and coarsely chopped

2 T. extra virgin olive oil

5 cups cooked beans with bean juice

       or 5 cups thick leftover bean liquid

1 quart chicken stock

      (or 3 cups water and 4 bouillon cubes)

4 cloves garlic, peeled and mashed

1/2-3/4 t. ground cumin

1/2 t. ground oregano

1/4 t. cayenne pepper

1/4+ c. lime juice

1-2 cups chicken, cooked and diced (optional)

Sea salt (or fish sauce) and pepper

Lots of fresh, chopped cilantro mixed in and as a garnish

Finely chopped green onion for garnish

Saute onions in olive oil until tender.  Add beans or bean liquid and chicken stock, bring to a boil and skim the foam off.  Add cumin, oregano, garlic, and cayenne and simmer about 15 minutes.  Puree soup with a handheld blender.  Reheat and add lime juice and chicken, and season to taste.  Garnish with cilantro and green onions.

The amounts of the spices, lime juice, and of course the salt, pepper, and fish sauce are flexible of course.  If it's too bland, I just keep adding whatever flavors I can't pick out until they're all present and accounted for!  :)