Roasted Chicken Vegetable Soup

A Southwestern style vegetable soup, filled with lots of savory roasted chicken, rustic potatoes, corn & black beans.  Serve with generous slices of crusty bread.

½ cup onion, chopped
1 tablespoon olive oil
½ teaspoon minced garlic
1 cup yukon potato (peel on, small dice)
1 (15) ounce can diced tomatoes
¾ cup My Brother’s Original Salsa
1 cup corn, fresh or frozen
2 cups roasted chicken, shredded
3 cups chicken broth
1 (15) ounce can black beans, rinsed and drained
salt to taste
fresh cilantro for garnish

Sauté onion, garlic in olive oil.  Add potato, diced tomato, My Brother’s Salsa, corn, roasted chicken, and chicken broth.  Simmer on low for about 20 minutes or until potato is tender.  Add black beans and heat thru. Season with salt. Ladle into soup bowls and garnish with freshly chopped cilantro.