2 Tbsp butter
1 yellow onion, chopped fine
1 teaspoon cumin
¼ teaspoon chipotle chili powder, or to taste
1 teaspoon Mexican oregano
1 quart chicken broth, preferably homemade
1 cup Newman’s Own® All Natural Chunky Salsa Medium
2 cups cooked chicken, chopped into bite-sized pieces
One 14-ounce can black beans, rinsed and drained
In a soup pot, heat butter in a skillet over medium-high heat until melted, then add chopped yellow onion and fry until translucent, about 4 minutes.
Stir in cumin, chipotle chili powder and Mexican oregano into the mixture of onions and butter, continuing to cook for about 1 - 2 minutes.
Add chicken broth and Newman’s Own salsa to the onions, butter, cumin and oregano.
Add cooked chicken and black beans to the soup pot, reduce heat to medium-low and simmer uncovered for approximately 10 - 15 minutes.
Print this recipe Print