Ingredients
-
2 (15.5 ounce) cans reduced-sodium black beans, rinsed and drained, divided
-
1 (1 lb.) jar thick and chunky salsa, divided
-
4 cups cooked rotisserie chicken - skinned, boned, and meat shredded
-
1 (32 ounce) container low sodium chicken broth
-
1 (14.4 ounce) bag frozen tri-colored pepper and onion medley
Directions
-
Combine 1 can of black beans and ½ jar of salsa in a blender; blend until smooth.
-
Combine black bean mixture, remaining can of black beans, remaining salsa. shredded chicken, pepper and onion medley, and chicken broth in a large pot and set over medium-high heat.
-
Bring to a soft simmer and cook until warm, about 10 minutes.
