Fiesta Chicken Soup
Rotisserie chicken, from the deli, diced
|1, 15 oz. can|
Kidney beans, undrained
|2, 14 oz. cans|
Reduced-sodium chicken broth
Corn, whole kernel, frozen
Instant white rice, uncooked
Using rotisserie chicken from the deli, slice two chicken breasts into 1-inch pieces.
Combine chicken, chicken broth, kidney beans, salsa and corn in a large saucepan. Bring to a boil. Reduce heat and simmer, uncovered, 5 to 10 minutes
Stir in rice; cover and remove from heat. Let stand 5 minutes.
Top individual servings of soup with shredded Monterey Jack cheese, toasted tortilla strips or sliced avocado.
Serve with fresh fruit and cornbread.