Ingredients
2lb shreaded chicken
1 large onion chopped small
2 stalks celery chopped small
1 tablespoon crushed garlic
Kosher Sea Salt to taste
Crushed Black pepper to taste
2-3 tsp Chili Powder
1 7oz can Embasa Hot Salsa
2 14oz cans Diced Tomatoes w/green chiles
2 cups low sodium chicken stock
1 (15oz) can of corn
1 (15oz) can of light kidney beans drained and rinsed well*
1 (15oz) can of black beans drained and rinsed well*
1 (15oz) can of pinto beans drained and rinsed well*
Preparation
Cook Chicken in stock pot w/broth until done Shred with fork and set aside Place all other ingredients in stock pot with chicken and cook to a boil.
Cook high for 15min and reduce to med for 30min or simmer for 1hr.
Top w/cilantro and serve hot
