Tex-Mex Style Main Course Chicken Soup

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Half of foundation soup base

1/4 cup long grain rice

2 cups cooked or 1 can (16 ounces) black beans, drained

1 teaspoon each toasted ground cumin and chili powder

1 pound boneless skinless chicken breast, cut into bite sized pieces

Salt and crushed red pepper

Juice of 2 fresh limes

1/2 cup chopped fresh cilantro

Sour cream, optional