- In a heavy pot or Dutch oven sauté onion in oil until translucent, add cumin, chili powder and crushed tortilla chips.
- Sauté for 2 minutes. It will be thick and pasty. Add more oil if needed.
- Add Texas Brew Honey Roasted Chipolte Salsa, all beans, tomatoes, chicken stock and chicken (if using).
- Salt lightly to taste.
- Cover and simmer gently for 30-45 minutes checking for desired bean doneness.
Serve with or over buttered cornbread or top with tortilla chips and shredded cheese.
Garnish with Chopped Fresh Cilantro, Avocado Slices, Sour Cream or Pico De Gallo.
Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat.