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.


1 1/2 cups

Rotisserie chicken, from the deli, shredded or diced


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


  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.