Chipotle Chicken & Black Bean Soup

Yesterday it rained most of the day. Now they're calling for snow. I'm so over the freezing temperatures and rain/snow. This cold weather calls for comfort food. I find that soups are especially comforting. Last night I really wanted to do a healthy soup, but one also chock full of flavor.

I found this recipe over at The Nourished Kitchen and I knew with a little tweaking it'd be a winner for us.  Hubby & I really enjoyed the smokiness that the chipotle chile powder gives this soup.  It definitely has a kick and the salsa gives it a bit of brightness. This is a great, easy weeknight meal.

Chipotle Chicken & Black Bean Soup
Adapted from The Nourished Kitchen

2 tbsp butter
1 yellow onion, chopped fine
1 tsp cumin
1/4 tsp chipotle chile powder
1 tbsp crushed red pepper flakes (optional)
1 tsp Mexican oregano
2 cups chicken stock
2 cups beer (I used Corona)
1 cup salsa
2 cups cooked chicken, shredded
1 1/2 cups cooked black beans (1 can)

In a heavy bottomed pot or dutch oven, heat butter over medium-high heat until melted, then add chopped yellow onion and saute until translucent, about 4 minutes.

Stir in cumin, chipotle chili powder, red pepper and Mexican oregano into the mixture of onions and butter, continuing to cook for about one to two minutes.

Add chicken stock, beer and salsa to the onions mixture.

Add cooked chicken and black beans to the soup pot, reduce heat to medium-low and simmer uncovered for approximately 20 minutes.