Peanut butter adds flavor to this soup.
Heat a large Dutch oven coated with cooking spray over medium-high heat until hot. Sauté carrots, onion, bell pepper, garlic and jalapeno for 5 minutes. Add ground chicken to pot. Add black beans, which have been rinsed and drained to pot. Stir in chicken soup, salsa and cumin and bring to a boil. Reduce heat; simmer 10 minutes. Whisk in the peanut butter; and cook 2 minutes. Add 1/2 teaspoon of extra virgin olive oil to each bowl when served. Note: If your want you soup thinner add water accordingly.