1 jar Lip Smackin’ Good Black Bean & Corn Salsa
1 jar Medium Green Chile Salsa
2 cups shredded cooked chicken
3 cups chicken broth
1/2 teaspoon minced garlic
1 Lime Quartered
Fresh Chopped Cilantro
1 cup heavy cream (optional)
Dump everything but limes (and cream) into a pot.
Bring just to a boil.
Reduce heat and simmer for 5-10 minutes.
Serve warm…with a squeeze of lime, topped with cheese, tomatoes, sour cream, guacamole, or whatever you grab first.
Notes: I like to get a rotisserie chicken to use as my chicken for this, I just shred one with a fork and that makes it easy peasy. It also adds a smoky flavor to the soup. The cup of heavy cream is optional, but adds a creaminess to the soup that is different just make sure you don’t add it till the soup has finished cooking…as a last step.
Enjoy y'all!
