With respect to food.com, I took the skeleton of the recipe and tweaked it to make my own (dairy and gluten free). Truthfully,  I went to the store intending to duplicate this exact recipe, but forgot to get a few ingredients. Make do with what you got, right?! It’s been cold and cloudy lately, so who is in the mood for soup?

Ingredients

• 2 cartons of chicken broth
• 1 (15 oz) can diced tomatoes
• 1 Rotisserie chicken – found at HEB – shredded (should have about 6 cups of cooked chicken)
• 2 (15 oz) cans of black beans
• 2 (15 oz) cans of Great Northern white beans
• 1 jalapeno pepper, diced
• 1 cup diced onion
• 4 garlic cloves, minced
• olive oil
• 2 TBSP cumin (add more if need be)
• 2 TBSP chili powder (add more if need be)
• 2 Tsp pepper
• 1 Tsp salt
• 1/2 Tsp cayenne pepper sauce (optional)

Garnish:

• Lactose free Parmesan
• 1 avocado, chopped
• 1/4 cup cilantro, cut into wedges,
• Handful crushed organic corn tortilla chips

Instructions

1. In a large stovetop Stock Pot, add the onion and pepper with olive oil. Let cook until the onions are clear.
2. Next, just throw in everything else!
3. Bring to a boil, then cover and set to simmer for 1-2 hours. The longer it sits, covered, the tastier it will be as it allows the spices to really mesh and mix together.
4. Periodically taste test and add more spices if need be.

Enjoy! ❤

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