1/2 cup Sweet onion, chopped
2 cups Chicken Broth
1 cup black beans
1 Large jalapeno pepper, seeds and veins removed and fine chopped
1 tsp. Dried Mexican oregano, crushed
1/2 tsp. Ground cumin
1/2 tsp. Garlic powder
1/8 tsp. chipotle powder
6 oz. Boneless, skinless chicken breast halves, cut into bite sized pieces and sauteed until almost done

In a Dutch oven add all of your ingredients except for chicken and simmer covered for 20 minutes.

Add in cooked chicken and let steep until heated through. About 5 minutes.

Ladle into soup bowls and serve with toppings of your choice, tortilla chips, grated cheese, sour cream or chopped avocado. Or all.

Serving Size: 3 1 cups servings

Number of Servings: 3

Recipe submitted by SparkPeople user SHELBSYD.

 

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