Chicken Chowder

• 4 cups Cooked Chicked, Cut Into Cubes Or Shredded (I Use A Rotisserie Chicken From The Market)
• 1 can Mexican Rotel Tomatoes
• 1 can Ro*tel Tomatoes
• 1 can Yellow Corn, Drained
• 1 can Black Beans, Drained
• 1 can Red Or Kidney Beans, Drained
• 1 whole Small Yellow Onion, Diced
• 2 cans Chicken Broth
• 1/2 cups Fresh Chopped Cilantro
• Sour Cream For Garnish

1. Note: reserve most of the Rotel juice. Helps to flavor the broth.
2. Toss it all in a pot on the stove or in a crock-pot. Heat it up. Eat.
3. Can be placed in crock pot and heated on low all day, or mix it up at night, refrigerate, and heat thoroughly on the range top. Very versatile.
4. Serve with corn bread and a salad.
5. Note #2: recently I had a friend substitute a jar of salsa for the 2 cans of Rotel. she's a smart cookie!

tomatoes, tomatoes, yellow corn, black beans, red, yellow onion, chicken broth, cilantro, sour cream

Taken from tastykitchen.com/recipes/soups/chicken-chowder/ (may not work)