Cheesy Chicken and Black Bean Soup

  • Yield: servings


1/2-- rotisserie chicken (picked off bones)
1tablespoon olive oil
1small onion diced
1small red pepper diced
1large carton Swanson chicken broth
1cup uncooked rice
1can black beans drained
3/4can corn drained
1can green chiles drained
1-- jar chunky salsa medium
1package Velveeta cheese
1packet Lipton vegetable soup mix
1teaspoon Montreal chicken seasoning
1tablespoon chili powder
1teaspoon cumin
-- Salt and pepper to taste
-- Blue corn tortilla chips
1cup chopped scallions


  1. In large pot heat olive oil over medium heat. Cook red pepper and onion until soft.
  2. Add chicken, chicken broth, black beans, corn, green chiles, salsa,  soup mix,  chicken seasoning, chili powder and cumin. Bring to a boil. Then add rice. Reduce heat to  medium heat and continue cooking while stirring until rice is tender. Then add package of Velveeta cheese and stir until well blended. Add salt  and pepper to taste. Top with chopped scallions and crushed corn tortilla chips.