We don’t get many cold days in Florida but when we do, I ALWAYS get the request for this soup.
Whole Publix Rotisserie Chicken
2 Cans Black Beans – drained
1 Yellow Onion
1 Habanero Pepper
2 cups Corn Kernels
1 can Green Chilies
2 Cans diced or crushed Tomatoes – I like to use 1 Roasted and 1 regular Diced
1 48 oz box of Chicken Stock
1 can Campbell’s Cream of Chicken Soup
1 Tablespoon of butter
Tortilla chips – crushed
Salsa – optional
Chopped Green Onions – optional
Avocado – optional
Remove Chicken from bone – cut into chunks
Chop onion and habanero. Saute in butter and garlic with corn kernels in Large Pot over med/high heat. Cook through until onions become translucent.
Add drained black beans, chilies, chicken and two cans to Tomatoes. Remember not to drain the tomatoes or the chilies.
Turn heat down to Medium.
Add chicken broth and cream of chicken soup.
Let soup boil for about 15 minutes. Turn down to simmer until ready to eat.
Top with Cheese, Sour Cream, and Tortillas