Rotisserie Chicken with Black Bean and Salsa Soup
The chunky salsa permeates the entire dish. Save a big chunk of time simply by using rotisserie chickens from the supermarket and canned chicken broth as the chili base. Of course, if you are on a low sodium diet, use a low-sodium chicken broth.
At a glance
3 cans low-sodium chicken broth
1 jar chunky salsa
1 rotisserie chicken, de-boned and shredded
1 can black beans, drained and rinsed
1/3 cup instant rice
1 cup frozen corn kernels
3 green onions, thinly sliced
Bring the broth and salsa to the boil in a large saucepan over medium heat. Add the chicken, beans and rice. Stir well, turn the heat to low and simmer, covered, for 10 minutes, stirring occasionally. Stir in the corn and cook until tender, about 3 minutes. Remove from heat and garnish with onions. Serve with tortilla chips.
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