Tex Mex Chicken Soup

Yield: Serves 4

Cook time: Simmer · 15–20 minutes, plus 5 minutes resting

Ingredients

• 4 cups low sodium chicken broth

• 2 boneless skinless chicken breasts

• 2–3 teaspoons Tex Mex seasoning

• 1 (650ml) jar corn and bean salsa

• 1 can black beans, drained and rinsed

• Sour cream, for serving

• Chopped cilantro, for serving

• Thinly sliced green onions, for serving

Method

1. Add the chicken broth to a large pot along with the chicken breasts. Season with 2 teaspoons of Tex Mex seasoning and bring to a boil over high heat. Cover with a lid, turn the heat down to low, and simmer for 15 to 20 minutes or until the chicken is cooked through.

2. Remove the chicken from the pot and set aside to rest for 5 minutes.

3. Add the salsa and black beans to the broth and bring back to a simmer. Season with more Tex Mex seasoning, if needed.

4. Using two forks, shred the chicken and add back into the pot.

5. Serve the soup topped with chopped cilantro or sliced green onions.