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Southwest Chicken Soup

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soups gluten free low carb nut free lunch texmex


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1 can (15 ounces) black beans, rinsed and drained

1 can (14 1/2 ounces) reduced-sodium, fat-free chicken broth

1 container (12 ounces) fresh medium-spicy salsa

1 can (10 ounces) chunk chicken, drained and broken into pieces

1 cup corn kernels

2 teaspoons ground cumin

1 1/2 teaspoons chili powder

4 tablespoons shredded reduced-fat cheddar cheese (optional)

4 tablespoons fat-free sour cream (optional)

1/4 cup chopped fresh cilantro (optional)

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