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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.



Add 1/4 cup cooked rice

A slice or 2 of avocado

A squeeze of lemon or lime



Yield: 8-10 servings