Shredded chicken is simmered with black beans, corn, tomatoes, oregano and chili powder to product this easy soup. Add an extra kick with the addition of Red Gold salsa.
2 boneless skinless chicken breasts, poached and shredded, reserve cooking water1 (15 ounce) can black beans, rinsed and drained1 (14.5 ounce) can whole kernel corn, drained1 (16 ounce) jar Red Gold® Medium Salsa 15.5 oz, or flavor of choice or 1 (16 ounce) jar Red Gold® Hot Salsa 15.5 oz1 (14.5 ounce) can Red Gold® Petite Diced Green Chilies with Lime & Cilantro 14.5oz or 1 (14.5 ounce) can Red Gold® Diced Chili Ready Tomatoes 14.5 oz1/4 teaspoon black pepper1 tablespoon dried oregano4 cups reserved cooking water from chicken, add extra water if needed4 tablespoons chili powder
- Combine above ingredients in a large soup kettle; stir to combine. Bring to a boil and then reduce heat to low and cook for 25 to 30 minutes to blend flavors and thicken chili.
- Garnish with sour cream, cheese and tortilla strips.