Mexican Chicken Black Bean Soup
Easy to make and tasty to eat. Smoky cumin and zesty Cajun spice add cooked-all-day depth to this simple Mexican chicken back bean soup.
Ingredients
Serves4
| 1 1/2 cups | Rotisserie chicken, from the deli, shredded or diced |
|---|---|
| 1/2 | Onion, chopped |
| 1, 14 oz. can | Chicken broth |
| 1, 15 oz. can | Mexican style diced tomatoes |
| 1, 15 oz. can | Black beans, drained |
| 2 Tbsp. | Chili powder |
Directions
Heat a deep saucepan over medium-high; add chicken and onion. Cook and stir 5 minutes or until chicken is heated through and onion is tender.
Stir in remaining ingredients. Bring to a boil; lower heat, cover and simmer 10 minutes.
Serving Suggestion: Ladle into individual soup bowls. Garnish with a dollop of sour cream and a sprinkling of chopped fresh cilantro. Serve with hot cornbread.
Refrigerate leftovers.