Black Bean Chicken Chipotle Soup

This soup satisfies many cravings and adds a little kick to your mealtimes! Easy prep with a sophisticated taste.

What you will need:


2 Cans Goya Black Beans
2 Cans Goya White Beans
1 Can Diced Tomatoes (fire roasted or with Green Chilis)
One Yellow Onion ~ Diced
4 cloves Garlic ~ Chopped
Cilantro ~ Fresh, chopped or dried to taste
Cumin Powder~ a Teaspoon or more to taste
Chipotle Powder ~ grind a dried Chipotle and use to taste
Sea Salt ~ 1/2 Teaspoon or more to taste
Pepper ~ to taste
Olive oil ~ enough to cover bottom of a stock or soup pot slightly
Chicken Buillion ~ 1 or 2 cubes, or 8 oz Chicken Stock
1 Large Chicken Breast, shredded (boil the breast in small amount of water with sea salt and cumin for about 15 minutes, then shred by hand)
Avocado for garnish
Cheese for garnish (optional)
Sour Cream for garnish(optional)

DIRECTIONS:

Sauté Onions and garlic in olive oil in stock pot. Meanwhile, Rinse beans in colander to remove liquid and excess salt. In a food processor or blender, combine half of the beans and half of the tomatoes along with Cumin and Sea Salt. Puree until almost smooth. Transfer to stock pot and add remaining Beans and tomatoes. Add Buillion or Stock. Bring to simmer. Add shredded chicken, Chipotle powder and Cilantro. Add enough filtered water to get a thick soup consistency, keeping in mind that it will reduce and thicken a bit. Let simmer at least 15 minutes. Top with Avocado slices. You may also top with Lowfat Cheddar and lowfat Sour Cream if desired.