Using only 5 ingredients this chicken taco soup is the perfect meal on a busy day. A premade rotisserie chicken, chicken broth, black beans, salsa, and frozen pepper and onion medley are all you need. Serve with tortilla chips to add some crunch.
Ingredients
- reduced-sodium black beans: 2 cans (15.5 ounce, drained, divided)
- (1 lb.) jar thick and chunky salsa: 1 piece (divided)
- rotisserie chicken - skinned, boned, and meat: 4 cups (shredded, cooked)
- low sodium chicken broth: 1 container (32 ounce container)
- bag frozen tri-colored pepper and onion medley: 1 piece (14.4 ounce)
Metric Conversion
Stages of cooking
-
Combine 1 can of black beans and ½ jar of salsa in a blender; blend until smooth.
-
Combine black bean mixture, remaining can of black beans, remaining salsa. shredded chicken, pepper and onion medley, and chicken broth in a large pot and set over medium-high heat.
-
Bring to a soft simmer and cook until warm, about 10 minutes.
