Asparagus and Rock Shrimp Risotto
Mar 19th, 2014
Almost-No-Chopping Black Bean and Salsa Soup
- 3 (14 1/2 ounce) cans fat-free less-sodium chicken broth (about 5 1/4 cups)
- 1 (16 ounce) jar chunky salsa
- 2 1/2 cups rotisserie chicken, skin removed
- 1 (15 1/2 ounce) can black beans, drained and rinsed
- 2/3 cup instant rice
- 1 cup frozen corn kernels
- 3 green onions, thinly sliced (about 1/2 cup)
- tortilla chips
- Bring the broth and salsa to a boil in a 3-quart saucepan over medium heat. Add the chicken, beans, and rice. Stir well, turn the heat to low, and simmer, covered, for 10 minutes, stirring occasionally. Stir in the corn and cook until tender, about 3 minutes. Remove from the heat and stir in the onions. Ladle into soup bowls and serve immediately, breaking tortilla chips on top.
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