• 1 cup Yellow Onion, diced
• 2-3 TBSP Olive or Coconut Oil
• 1 tsp cumin
• 1 tsp Chili or Ancho Powder
• 1/2 cup Tortilla Chips, crushed (helps thicken the soup), optional
• 1 jar (16oz.) Texas Brew Honey Roasted Chipotle Salsa (any heat)
• 1 can (15oz.) Black Beans, drained
• 1 can (15oz.) Pinto Beans, drained
• 1 can Ranch Style Beans
• 1 can Diced Fire Roasted Tomatoes
• 3-4 cups Low Sodium Chicken Broth, start with 3 and adjust to your desired consistency
• Kosher Salt
• Fresh Cilantro, Chopped
• 1 cup roasted chicken, diced or pulled into bite size pieces (can use rotisserie or grilled) *Optional

1. In a heavy pot or Dutch oven sauté onion in oil until translucent, add cumin, chili powder and crushed tortilla chips.
2. Sauté for 2 minutes. It will be thick and pasty. Add more oil if needed.
3. Add Texas Brew Honey Roasted Chipolte Salsa, all beans, tomatoes, chicken stock and chicken (if using).
4. Salt lightly to taste.
5. 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.