Ingredients
The following ingredients have 4 Servings
- 14 ounces corn (drained)
- 14 ounces black beans (drained and rinsed, about 1 1/2 cups)
- 20 ounces diced tomatoes with green chile (use a mild version for almost no heat)
- 28-32 ounces chicken broth, about 4 cups
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt, adjust to taste as desired
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- 2 cups cooked chicken, chopped bite-size, about 3/4-inch pieces
- shredded cheese: cheddar, Monterey Jack, Pepper Jack, or Mexican cheese blend
- tortilla strips
- sour cream
- chopped fresh cilantro
Instruction
- Combine the corn, beans, tomatoes, chicken broth, garlic powder, cumin, salt, pepper, and cayenne in a pot. Bring to a boil and then reduce to medium-high heat. Add the chicken and stir to combine.
- Simmer for 2-3 minutes, until the chicken is warm and the soup is steaming. Ladle the hot soup into bowls and add the toppings of your choice. Enjoy!
