1 lb. chicken tenders, boiled and chopped up (I boil these with salt, pepper, and onion... then save the broth in case the soup gets too thick, you can add some back)
1 large jar medium salsa (I put my salsa in the blender to get rid of the tomato chunks!)
1 large carton chicken broth
1 can corn OR mexicorn, drained
1 can black beans, drained and rinsed
1 packet taco seasoning mix
Mix all ingredients and cook for about 30-45 minutes until slightly thickened. (Add the reserved chicken broth from the boiled chicken if you need to.)
* Ladle into a bowl over tortilla chips. Top with sour cream and shredded cheddar cheese.
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