Chicken Corn Black Bean Soup
Description
This chicken soup with black beans and corn gets delicious flavor from spices and salsa all cooked together. Serve with chips, sour cream, and cheese.
Ingredients
•
1 cooked rotisserie chicken, shredded
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32 ounces chicken broth
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16 ounces restaurant-style salsa (such as Pace®)
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1 (15 1/4 ounce) can sweet corn, drained
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1 (15 ounce) can black beans, rinsed and drained
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1 (11 ounce) can southwest-style corn, drained
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1 (10 3/4 ounce) can condensed cream of chicken soup
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1 (4 ounce) can mild, fire-roasted diced green chile peppers
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2 1/2 teaspoons ground cumin
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1 teaspoon chili powder
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1/2 teaspoon garlic powder
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1/4 teaspoon salt
Directions
1
Combine shredded chicken, chicken broth, salsa, sweet corn, black beans, southwest-style corn, condensed soup, diced green chiles, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil.
2
Reduce heat to medium-low and simmer until heated through and flavors have blended, about 20 minutes.