two bean chili soup
CATEGORIES
INGREDIENTS
- Servings: 6
- 3 c. cooked chicken, shredded
- 2 14-1/2 oz. cans chicken broth
- 16-oz. jar mild thick & chunky salsa
- 15-oz. can black beans, drained and rinsed
- 15-oz. can pinto beans, drained and rinsed
- 8-3/4 oz. can corn, drained
- 8-oz. can tomato sauce
- 1 zucchini, chopped
- 1 clove garlic, minced
- 1-1/2 to 2 t. chili powder
- 1 t. ground cumin
- Garnish: shredded Cheddar cheese, crushed tortilla chips, sliced green onion, chopped fresh cilantro
DIRECTIONS
- Combine all ingredients except garnishes in a large stockpot. Bring to a boil; reduce heat and simmer for 20 minutes. Ladle into bowls; top with garnishes as desired. Makes 6 servings.