This is a nice and light soup that leftovers can be used in very easily. After having Mexican for company I used a lot of my leftovers for this soup and I really enjoyed it, My husband was not a big fan but he does not love soup to start with.
- Prep Time : 15 minutes
- Cook Time : 30 minutes
- Chicken Broth - 5 cups
- Rotel - 1 can (2 would be better)
- Diced Tomatoes - 28 oz
- Black Beans - 1 can
- Mexicorn - 2 cans (or 1 package of frozen with about 3/4 cup salsa)
- Shredded Chicken - 3 cups, cooked with a package of taco seasoning
- Salt, Pepper, Cumin, Chili Powder to taste
- Optional toppings
- Shredded Cheese
- Fresh Cilantro
- Sour Cream
Just put everything in a stock pot and cook for about 30 minutes, then taste and add extra seasoning if needed, I added a little extra cumin and chili powder to ours.