Chicken Corn Black Bean Soup recipe
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- 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
Nutrition Info
- 266 caloriescarbohydrate: 42.5 gcholesterol: 19.8 mgfat: 5.7 gfiber: 8.8 gprotein: 14.5 gsaturatedFat: 1.3 gservingSize: -sodium: 2514.4 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Chicken Corn Black Bean Soup
Directions
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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.