Easy Mexican Chicken/Black Bean Soup

Melisa Steele

As the title says, it’s easy to make.  I rarely follow the recipe exactly and add whatever I have on hand.

3 (14 1/2 oz.) cans chicken broth
1 1/2 cups thick & chunky salsa
2 cups cubed cooked chicken (rotisserie style works great)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 (15 oz.) can black beans
1 cup uncooked instant rice
1 tsp. salt (optional)
1 tsp. pepper
1 tsp. garlic salt
1/2 cup chopped cilantro
1/2 cup chopped cilantro (for garnish)
1 lime juice
1 lime, quartered (for garnish)
1 avocado (garnish)
Tortilla chips (garnish)
1 cup monterey jack cheese, shredded (garnish)

In large pot, bring salsa and broth to a boil. Add cooked chicken, beans, 1/2 cup cilantro, onion, bell pepper, spices and uncooked instant rice. Cover, reduce heat and simmer 4-5 minutes. Remove from heat, add juice from one lime. Offer shredded cheese, lime quarters, chopped cilantro and cubed avocado as garnishes. Serve with tortilla chips.