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.
- 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
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!