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This soup is a great entree on any night of the week. I’ve even used it as a dip before for nachos. All you do is use a little less liquid so that the soup comes out nice and thick. think chili consistency. The first time I made this I left out the heavy whipping cream as I didn’t have any on hand. If you use heavy whipping cream your soup will be lighter in color than mine.
One thing is for sure when this soup is cooking the entire neighborhood will be blessed with its spicy aroma. Expect a few dinner guests to come wandering over to your place lol!
24-ounce Ortega jar mild or hot salsa (about 2.5 cups – can use less if you want)
½ teaspoon McCormick garlic powder
½ teaspoon cilantro
2 cans Bush’s black beans, rinsed
1 can Green Giant corn, undrained
3 cups broth (I use Lipton chicken bullion cubes to make my own and save money)
2 cups Tyson shredded cooked chicken (about)
1 cup Borden heavy cream (optional)
Dump everything into a pot.
Bring just to a boil.
Reduce heat and simmer for 5-10 minutes.
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Quick Tip: Use tortilla chips as a garnish for this salsa soup.