Name: Salsa Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 boneless skinless chicken breasts, poached and shredded, reserve cooking water; 1 can black beans, rinsed and drained 15 oz; 1 can whole kernel corn, drained 14.5 oz; 1 jar Red Gold® Medium Salsa 15.5 oz; OR; 1 jar Red Gold® Hot Salsa 15.5 oz; 1 can Red Gold® Petite Diced Tomatoes with Lime & Cilantro 14.5 oz; OR; 1 can Red Gold® Chili Ready Canned Diced Tomatoes 14.5oz; 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

Shredded chicken is simmered with black beans, corn, tomatoes, oregano and chili powder to produce this easy soup. Add an extra kick with our salsa.

Ingredients

2 boneless skinless chicken breasts, poached and shredded, reserve cooking water
1 can black beans, rinsed and drained 15 oz
1 can whole kernel corn, drained 14.5 oz
1 jar Red Gold® Medium Salsa 15.5 oz
OR
1 jar Red Gold® Hot Salsa 15.5 oz
1 can Red Gold® Petite Diced Tomatoes with Lime & Cilantro 14.5 oz
OR
1 can Red Gold® Chili Ready Canned Diced Tomatoes 14.5oz
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

Instructions

Step one

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.