Rotisserie Chicken with Black Bean and Salsa Soup
Rotisserie chicken never was paired better than with some well-seasoned black beans with salsa soup. Save time by picking up already cooked chicken at your market and be ready for dinner in less than 30 minutes.
Ingredients
- 3 22/25 cup(s) low sodium chicken broth
- 1 97/100 cup(s) chunky salsa
- 1 rotisserie chicken, de-boned and shredded
- 1 31/100 cup(s) black beans
- 33/100 cup(s) instant rice
- 1 cup(s) frozen corn kernels
- 3 green onions, thinly sliced
- 4 tortilla chips side order
Instructions
- 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.
Nutrition
Calories: 4068.48kcalCarbohydrates: 470.43gProtein: 238.56gFat: 150gSaturated Fat: 26.5gCholesterol: 576mgSodium: 8661.65mgFiber: 54.86gSugar: 34.22g
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