Sauté onion and next 4 ingredients in hot oil in a Dutch oven over medium heat 2 to 3 minutes or until onion is tender and fragrant. Add garlic, and cook 1 minute.
Stir in tomatoes and next 4 ingredients until well blended. Stir in chicken. Cover, reduce heat to low, and cook 2 hours. Shred chicken with two forks in Dutch oven. Add black beans, and cook 10 more minutes. Stir in salt. Serve with desired toppings.
Note: Store any leftovers in an airtight container in the refrigerator up to 2 days, or freeze up to 3 months. Thaw in refrigerator. When reheating, add water or canned broth to reach desired consistency.
This recipe tasted like BBQ Chili. It was savory. Mmmmm!
I used Kosher Chicken breast that my hubby had been marinating over-night. He just threw together a number of different ingredients, so as much as I would like, I can't repeat it exactly. That may have effected the taste.
I cut the chicken into strips before adding it to the pot as a substitute for the chicken tenders.
This soup is nothing like I expected for Black Bean Soup, but that's okay. It was delicious and easy.
This is a wonderful recipe that doesn't require a lot of fresh ingredients. I can throw it all together from cans and even frozen onions and chicken and the family loves it. It's also easy to store and take to work.