This recipe is doubled (about 12 servings) because I like to freeze the leftovers.
- 2 (15 ounce) cans Whole Kernel Corn, drained (or I just used a small bag of frozen corn which ended up being a little too much.)
- 2 (14.5 ounce) cans Chicken Broth
- 2 (10.5 ounce) cans Cream of Chicken Soup (I used Campbell’s Healthy Request)
- Chicken; cooked and shredded (you could just boil/bake chicken breasts and shred them, use rotisserie chicken or even canned. I just used some leftover cooked, shredded chicken that I had in the freezer.)
- 2 (15 ounce) cans Black Beans (drained and rinsed)
- 2 (10 ounce) cans Diced Tomatoes with Green Chile Peppers, drained
- Seasonings: Cumin, Chili Powder and Garlic Powder (to taste…don’t be shy!)
- Toppings: Avocado, Sour Cream, Cheese, squeeze of lime (optional)
Open the cans of Corn, Chicken Broth, Cream of Chicken Soup, Black Beans, and Diced Tomatoes with Green Chilies. Pour everything into a large saucepan or stock pot. Add the Cooked Chicken and seasonings and simmer over medium heat until everything is heated through.
This picture looks a little scary, but It’s so yummy, I promise!
Top with desired toppings. Enjoy!
Here’s my yummy bowl of soup topped with avocado and served with a side of homemade “pita” chips! Yum! My kids and husband love to add cheese and sour cream too.
