1 rotisserie chicken, used the breast meat only
1 carton chicken broth (4 cups)
1 carton chicken stock (4 cups)
1 bunch celery, chopped
1 bag small carrots, chopped
1/4 cup chopped onion
1 can black beans, drained
1 can pinto beans, drained
1 can white northern beans, drained
1 can shoepeg corn
1 jar Paul Newman’s salsa, medium ( not the hot or mild)
Serves with tortilla strips, grated Pepper Jack Cheese and lime wedges.
Put all of the ingredients into soup pot; Bring to a boil. Reduce heat and simmer until vegetables are tender, I did not add salt or pepper. Serve with tortilla strips. Cheese and lime optional.
NOTE: If you want to use raw chicken breasts, here’s how to it.Poach chicken breast in water. Add a couple carrots, celery, onion, vegetable broth granules S&P to flavor broth. Simmer about 40 min. Remove chicken. Cool broth, skim off fat if any, strain vegetables out and discard and save broth. When cool, shred or chop chicken.