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In-a-Hurry Easy Mexican Chicken Soup

Andi Gleeson
  • 30 minutes
  • Serves 3

INGREDIENTS

4 cups

chicken broth

10 oz

diced tomatoes with chilies (like Rotel)

14 oz

seasoned black beans (rinsed and drained)

14 oz

whole kernel corn (drained)

1 tsp

chili powder

1/2 tsp

garlic powder

1/2 tsp

ground cumin

2 tsp

dried cilantro (or 2 tbsp. fresh cilantro leaves, minced)

2

boneless, skinless chicken breasts

crushed tortilla chips

sour cream (optional)

shredded Mexican cheese (optional)

hot sauce (to taste)