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Salsa Chili

  • Salsa Chili
PREP: 15 minutes
COOK: 30 minutes
SERVINGS: 6
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 the salsa.

Ingredients

2 boneless skinless chicken breasts, poached and shredded, reserve cooking water
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can whole kernel corn, drained
1 (16 ounce) jar salsa, flavor of choice
1 (14.5 ounce) can Redpack® Petite Diced Tomatoes Green Chilies, or 1 (14.5 ounce) can Redpack® Diced Tomatoes plus 1 tablespoon chili powder
1/4 teaspoon black pepper
1 tablespoon dried oregano
4 cups reserved cooking water from chicken, add extra water if needed
4 tablespoons chili powder

Directions

  • 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.

Nutrition

Calories: 180 | Fat: 2.5g | Trans Fats: 0g | Cholesterol: 30mg | Sodium: 970mg | Carbohydrate: 27g | Fiber: 10g | Protein: 15g | Vitamin A: 45% | Vitamin C: 25% | Calcium: 10% | Iron: 45%

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