1 whole rotisserie chicken (cooked and ready to eat)
1 tsp. olive oil
1 tsp. minced garlic
1/2 tsp. ground cumin
2 T. lemon juice
1 tsp. chili powder
3 (14.5oz.) cans chicken broth
1 can corn
1 can black beans ~ I also like to use an extra can of beans
1 can pinto beans
2 cups chunky salsa
Salt to taste
** Optional toppings: cheese, avocado, olives, green onion, tomatoes, sour cream
In a large pot, over medium heat saute’ garlic, add shredded chicken and cumin. Saute’ for 5 min. Then add the broth, corn, beans, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 30min.
When serving: top with crushed chips and other toppings.
*This soup is even better the second day and makes a great gift meal for blessing a friend. (Thank you for sharing, Susie C.!)