Black Bean Mango Soup with Chicken

By á-41803

Easy black bean soup with boneless chicken thigh pieces using coconut oil.
(not a photogenic soup!)

Ingredients

• 2 Tbs coconut oil
• 1 small onion chopped
• 1 Tbs chili powder
• 1 tsp ground cumin
• 2 15-ounce cans of black beans, rinsed
• 3 cups of water
• 3/4 cup of prepared mango salsa
• 1/4 tsp salt
• cooked boneless, skinless chicken thighs cut into bite sized pieces.

Preparation

Step 1

Heat coconut oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften. Add chili powder and cumin and continue cooking 1 minute longer. Add beans, salsa, water and salt. Bring to a boil reduce heat and simmer for 10-15 minutes. Puree a portion of the soup to desired consistency. Cook the chicken in coconut oil and add to soup. Serve with sour cream and cilantro if desired.