Chicken Corn Black Bean Soup
Ingredients
- 1 cooked rotisserie chicken, shredded
- 32 ounces chicken broth
- 16 ounces restaurant-style salsa (such as Pace®)
- 1 (15.25 ounce) can sweet corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can southwest-style corn, drained
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (4 ounce) can mild, fire-roasted diced green chile peppers
- 2 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
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Instructions
- Combine shredded chicken meat, 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.
- Reduce heat to medium-low and simmer until heated through and flavors have blended, about 20 minutes.
Source
Original recipe: View Original