This chicken black bean corn soup was so good. I couldn't get over how quick and easy it was with such well blended flavors. My husband tried to go back for a third bowl but I put it away so we could have leftovers the next day. If you want it a little thicker stir a few tablespoons of cornstarch into cold water and whisk it into the simmering soup for a few minutes to thicken it up. Personally it was thick enough for me with the sour cream cheese and chips. My husband went back for a second helping so he ate it too fast to even notice. Top with blue corn tortilla chips sour cream and shredded Mexican cheese.
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One-pot soup with chicken kale corn and black beans
1 cooked roasted chicken shredded
32 ounces chicken broth
16 ounces restaurant-style salsa (such as Pace®)
