(15 ounce) whole kernel corn, drained
(14.5 ounce) cans chicken broth
(10 ounce) can chunk chicken (or use leftover chicken or boil and shred chicken breasts)
(15 ounce) black beans
diced tomatoes with green chili peppers, drained (i use rotel and do not drain)
1Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
2This can be done in a slow cooker as well, but it's almost not necessary when it can be complete from start to finish in less than 30 minutes (unless you're like me and prefer to NOT use the canned chicken).
3We serve ours with a dollop of sour cream, shredded Mexican cheese and tortilla chips.