Ingredients

The following ingredients have 12 Servings
  • 1 (32 ounce) jar salsa
  • 2 (15 ounce) cans black beans (undrained)
  • 2 (15 ounce) cans kidney beans (undrained)
  • 2 (15 ounce) cans corn (undrained)
  • 2-3 cups cooked, shredded chicken ((rotisserie chicken works great))
  • 2-3 limes (juiced)
  • 1-2 tablespoons cumin (to taste)
  • optional toppings: cheese, avocado, cilantro, and sour cream

Instruction

  • Pour salsa and all cans, undrained, in slow cooker or large soup pot. Add chicken, lime, and cumin.
  • If using a slow cooker, cook on low for 3-4 hours. If cooking on the stovetop, bring to a simmer. Cook for 15-30 minutes. Once cooked taste and add salt and pepper, if desired.
  • Enjoy the soup topped with your choice of taco toppings. I like cheese, avocado, cilantro, and sour cream.