| 1. |
Chop onion and garlic. Add 1 tbsp oil to non-stick stock pot and saute onions and garlic stirring frequently until onions are soft but not brown, about 5 minutes. |
| 2. |
Place onions and garlic mixture into food processor. Add 1/4 to 1/2 of the chicken stock, cumin, cocoa and red pepper flakes. Cover and blend on high until smooth, about 30 seconds. |
| 3. |
Saute chicken in stock pot with 1 tbsp oil until chicken is cooked. |
| 4. |
Pour mixture from food processor back into stock pot. |
| 5. |
Place 15 oz beans and 1/4 to 1/2 of chicken stock in food processor. Cover and blend on high until smooth about 30 seconds. Pour mixture into stock pot. |
| 6. |
Add remaining chicken stock, beans, corn and tomatoes to stock pot, do not blend. |
| 7. |
Bring to a boil, lower heat to medium and simmer covered for 30 minutes. |
