This really should be called “this was what was in my pantry soup” because that’s closer to the truth.
If there’s something that you may have noticed from my recipes, I’m not a complicated cook… meaning I like simple with alot of flavor. Who doesn’t? Anyways, there are certain things I always have on hand. De-boned rotisserie chicken in my freezer, fire roasted tomatoes, chicken broth, and black beans are a few of those things, so that’s pretty much where this soup came from. This is so easy and ready in about 30 minutes from start to finish if you have the chicken ready. Start by melting 3 tsp. of butter in a dutch oven. Add chopped onions and saute until translucent.
Add 2 cans of fire roasted tomatoes, 1 can green chilis, 1 can of mexicorn (drained), 1 large can of black beans (drained and rinsed), 4 cups of chicken broth and meat from 1 rotisserie chicken.
Let everything simmer together for about 20 minutes.
We like to add our favorite toppings of crushed corn chips and cheese, but you could go to town with sour cream, and black olives too. Yum! Also, this would be easy to throw together in your crockpot and cook on low for 4 hours.
If this sounds like something you’d like then, click here for a handy dandy printable.