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In large saucepan, combine:

2 (13-oz.) cans chicken broth

1 (15-oz.) can black beans, drained and rinsed

1 (11 1/2-oz.) jar thick and chunky hot sauce

1 (11-oz.) can Mexican-style corn, drained

1-2 cups cooked, shredded chicken

1 tsp. garlic powder

1 tsp. cilantro, optional

 

Simmer 15 minutes.

 

In soup bowls, place:

Broken pieces of tortilla chips

Grated Cheddar cheese

 

Serve soup on top of chips and cheese.

 

Optional:

Add 1/4 cup cooked rice

A slice or 2 of avocado

A squeeze of lemon or lime

 

 

Yield: 8-10 servings