I have been making this soup for years, lots of times for company, and everyone enjoys it. I copied it down from a library book (years ago) called Rotisserie Chickens to the Rescue, and it is an absolute cinch to make.
Here is what you need:
3 14 1/2 oz cans chicken broth
1 16 oz jar chunky salsa
2 1/2 c cooked shredded chicken (sometimes I use the canned chunk chicken from Sam’s Club)
1 15 1/2 oz can drained and rinsed black beans
2/3 c instant rice (I use the instant brown rice)
1 c frozen corn kernels
Optional additions for garnish:
3 green onions chopped
Tortilla chips or Frito’s
Put everything in a saucepan and simmer for 10 minutes. Garnish as desired. This recipe is so adaptable, if you think it needs more liquid just add more broth or salsa, which I frequently do.
When I took pictures, I was making this for a crowd, and so I used my crock pot and doubled the above recipe, and it works great this way too. I just cook it on high for 4-5 hours till heated through well.