Healthy Chicken & Black Bean Tex Mex Soup
An easy, one pot Tex Mex soup, this healthy chicken & black bean version is hearty and loaded with protein and fiber without unnecessary extra carbs.
Servings: 4
Ingredients
- 1 tbsp olive oil
- 1 white onion, diced
- 3 tsp minced garlic
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 15 oz cans black beans, rinsed and drained
- 2 cups of your favorite mild chunky-style salsa
- 4 cups chicken broth
- 3 cups chopped, rotisserie chicken
- 1/2 cup fresh cilantro leaves, rinsed, drained, & chopped
- salt & pepper, to taste
Instructions
- In a dutch oven, or other large skillet, heat the olive oil. When hot, add in the onion, sauteing until tender and translucent. Stir in the garlic, cooking just until fragrant.
- Stir in the rest of the ingredients, except the cilantro, and bring to a rolling boil. Reduce the heat to medium low & cover, and stirring occasionally, let the mixture simmer for 15 minutes.
- Remove the pot from heat. Remove the lid, stir in the cilantro leaves, and salt & pepper the soup, to taste.
- Let the soup cool slightly while preparing your favorite garnishes. Serve while still warm!
Notes
recipe adapted from No Spoon Necessary