2 (14.5oz) Cans fire roasted diced tomatoes
1 Pkg Aneto chicken broth
1 Tbsp Tomato paste
½ Tsp Chili powder
½ Tsp Onion powder
1 Tsp Cumin
15.5 Oz Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups Rotisserie Chicken, pulled or diced
Salt And Pepper 2 Cups Cooked Matiz paella rice
For Garnish: Monterey Jack Cheese, Avocado Slices, Lime Wedges, and Fresh Cilantro
This is a delightfully easy soup that goes from stove to bowl in under 30 minutes. We deployed a little time-saving hack with this recipe, using leftover or store-bought rotisserie chicken - we love doing this (saves soooo much time)! Pick, pull or chop your cooked chicken, add it to the pot about 10 minutes before serving, allowing the chicken to warm up and soak up all those southwest flavors, and voilà! Speaking of SW flavor … A quartet of spices are used to develop that well-known southwest taste; chili powder, onion powder, garlic powder, and cumin.
Aiding in the flavor and taste department is Aneto’s Chicken Broth. One of the main reasons you’re not seeing any of those typical “soup” vegetables; onions, carrots, celery, etc … is because their essential elements are already present and accounted for in the broth. Another win in the time-saving category, no veggie prep necessary!