Chicken Corn Black Bean Soup

This was so delicious. I couldn't get over how quick and easy it was with such a well blended flavor. My husband tried to go back for a 3rd bowl but I put it up so we could have leftovers for the next day. If you like it a little thicker, stir a couple tablespoons of cornstarch into cold water and whisk into boiling soup for a couple minutes to thicken. Personally, the sour cream, cheese and chips thickened it enough for me. Hubby went back for seconds so he ate it too quick to even notice. Top with blue corn tortilla chips, sour cream, and shredded Mexican-style cheese.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 266 Calories

Ingredients

• ¼ teaspoon salt
• ½ teaspoon garlic powder
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 teaspoon chili powder
• 1 (15 ounce) can black beans, rinsed and drained
• 2 ½ teaspoons ground cumin
• 32 ounces chicken broth
• 1 (15.25 ounce) can sweet corn, drained
• 1 cooked rotisserie chicken, shredded
• 16 ounces restaurant-style salsa (such as Pace®)
• 1 (11 ounce) can southwest-style corn, drained
• 1 (4 ounce) can mild, fire-roasted diced green chile peppers

Recipe Instructions

Step 1

Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, 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 blend, about 20 minutes.