Chicken Corn Black Bean Soup

• 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

1. 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.

rotisserie chicken, chicken broth, salsa, sweet corn, black beans, corn, condensed cream, green chile peppers, ground cumin, chili powder, garlic, salt

Taken from www.allrecipes.com/recipe/240334/chicken-corn-black-bean-soup/ (may not work)