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

  1. 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.

  2. Stir in remaining ingredients. Bring to a boil; lower heat, cover and simmer 10 minutes.

  3. 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.

  4. Refrigerate leftovers.