Chicken Corn Black Bean Soup - cooking recipe

Ingredients

1 cooked rotisserie chicken, shredded
32 ounces chicken broth
16 ounces restaurant-style salsa (such as Pace(R))
1 (15.25 ounce) can sweet corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can southwest-style corn, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can mild, fire-roasted diced green chile peppers
2 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt

Preparation

Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.