This snappy soup takes advantage of leftover Black Bean and Corn Salad and adds a rich tomato base and some cream to swirl in.
- 2 c. Black Bean and Corn Salad
- 4 c. V8 or tomato juice
- 1 c. light cream
- 1 c. cooked, diced chicken
Combine the first three ingredients in a stockpot. Place over medium heat and stir frequently until boiling. Reduce heat and simmer, covered, for 10 minutes. Add chicken and simmer an additional 10 minutes. Serve with tortilla strips if desired.
- Yields: 4-6 servings
- Preparation Time: 30 minutes
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