two bean chili soup
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
  1. 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.