30 Minute Fiesta Chicken Soup

4 cups shredded cooked chicken (about 3 chicken breasts)

1 tablespoon vegetable oil

1 small onion, chopped

3 cloves garlic, minced

4 cups chicken broth (1 32-ounce carton)

1 (15-ounce) can black beans, drained and rinsed

1 (11-ounce) can whole kernel corn with red and green bell peppers, drained (I used Green Giant Mexicorn)

1 cup instant rice

1 teaspoon seasoned salt

1/4 teaspoon ground cumin



In a large pot, heat the vegetable oil over medium heat. Add the onions and cook until translucent - about 5 minutes. Add the garlic and cook, stirring frequently, for about 1 minute - being cautious not to burn it. Add the chicken broth and bring to a simmer. Add in the chicken, black beans, corn, rice, seasoned salt, and cumin. Stir to combine. Reduce the heat to low and cook for 5 to 10 minutes, or until the rice is tender.



Southern Bite