Ingredients for Banders Chicken Salsa Soup
- 1 (15 ounce) can chicken, undrained
- 1 cup chicken broth
- Water
- 1 cup salsa
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, undrained
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel)
- 1/2 cup shredded monterey jack cheese or 1/2 cup shredded cheddar cheese (for serving)
- tortilla chips or saltines (for serving)
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How to Make Banders Chicken Salsa Soup
- Open all cans of ingredients.
- In a large pot or Dutch oven, combine 1 (10.75 ounce) can condensed cream of chicken soup, 1 (10 ounce) can diced tomatoes and green chilies (Rotel), 1 (15 ounce) can chicken, undrained, 1 (15 ounce) can corn, undrained, and 1 cup chicken broth.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 20 minutes, or until heated through and flavors have melded. Stir occasionally.
- Serve immediately, topped with your favorite shredded cheese (about 1/2 cup per serving), and accompanied by tortilla chips or saltines for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
16g
Fat
8g
Carbs
11g