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Salsa Chili

Salsa Chili

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Cook Time

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 Tomatoes with Green Chilies, Lime Juice & Cilantro 14.5 oz or 1 (14.5 ounce) can Red Gold® Chili Ready Diced 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.
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