1. In a heavy stock pot, melt butter. Saute chicken until it is cooked through. Remove it from the pot and set aside. 2. Saute onions in remaining butter/chicken drippings until onions are clear. 3. Add broth, beans, and salsa. Heat to boiling. In the meantime, chop chicken to desired size. 4. Add chopped chicken and corn, and bring to a boil. 5. Add cumin and salt and peppers to taste. Reduce heat and simmer for 10 to 15 minutes. 6. Serve in soup bowls over rice. Sprinkle Cilantro over each serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
