Ingredients
- 2 cans whole-kernel corn, rinsed and drained
- 2 cups chicken stock
- 4 tablespoons white vinegar
- 2 tablespoon light brown sugar
- 1 can (1/2 cup) no-salt-added tomato paste
- 2 cans fire-roasted diced tomatoes
- 1 can kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 4 teaspoons sriracha sauce
- 1 small rotisserie chicken
Nutritional Information
Calories 225
Caloriesfromfat 0.0 %
Fat 2.9 g
Satfat 0.8 g
Monofat 1 g
Polyfat 0.7 g
Protein 27 g
Carbohydrate 23.8 g
Fiber 5 g
Cholesterol 60 mg
Iron 2.4 mg
Sodium 257 mg
Calcium 38 mg
Directions
1. Combine first 7 ingredients and hot sauce, if desired, in a large Dutch oven. Cover and bring to a boil; reduce heat, and simmer 6 minutes.
2. While soup simmers, skin and bone chicken. Shred chicken to measure 3 1/2 cups; add chicken to soup. Cook 3 minutes.