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Spicy Chicken and Black Bean Soup

 2 cups cooked chicken
 12 oz jar of picante sauce
 32 oz carton of vegetable or chicken broth
 ½ onion, diced
 1 tsp cumin
 1 tsp chili powder
 1 tsp salt
 ½ tsp pepper
 1 ½ cups frozen corn, thawed
 1 can of black beans, drained

If I don't have any chicken that is already cooked, I sprinkle chicken breasts with McCormick's mesquite seasoning.  Then I cook the breasts 10 minutes on a side in a hot skillet.  I let them rest for 10 minutes before dicing.
In the meanwhile, saute the diced onion in olive oil until it is translucent.  I added a chopped up banana pepper at this point because we have so many from Mr. DB's garden.  But don't fret if you don't have one, this soup will still have plenty of flavor.  Add in the picante sauce and the broth.  Stir it all together.  Add the seasonings, then the diced chicken.  Cook for 20 minutes.  Add the corn and the beans and cook for another 10 minutes.  Top with cheese.