Rinse, drain, and divide the canned black beans; set aside.
In a large soup pot or cast iron Dutch oven over medium heat, combine, carrots, onion, bell pepper, chicken, and garlic with olive oil; cook and stir until the vegetables are softened. Stir in salt, cumin, cayenne pepper, cloves, and coriander; cook, stirring for 1 minute.
Add 2 cans of black beans (drained and rinses), water, and chicken broth; bring just to a boil. Reduce heat to low and simmer approximately 30 minutes or until chicken pieces are cooked.
Place remaining can of black beans (drained and rinsed) into food processor or blender bowl; whirl until pureed. Stir pureed bean mixture into the soup.
Remove from heat. Add lime juice. Pour sherry or rum over top of soup.
Serve in individual soup bowls topped with green onions, Monterey jack cheese, and sour cream.
Makes 6 servings.
* If desired, the meat may be left out of this soup.
** Learn how easy it is to make your own homemade Chicken Stock - Basic Chicken Stock.
Brazilian Black Bean Soup Recipe: https://whatscookingamerica.net/Soup/BeanBazil.htm