Chicken Salsa Soup

This is one of those recipes that came together when there was leftovers in the fridge that needed to be used up and I was in a hurry to get dinner on the table. Thankfully, this particular time the concoction worked, that isn't always the case. I still have some real failures in the kitchen, but isn't that how we keep learning no matter how long we have been cooking?  Blessings...

Recipe: 

4 cups chicken broth
1-1/2 cups Thick and Chunky Salsa
1 can (16 oz.) black beans, rinsed and drained
3/4 cup whole kernel corn, drained
2 cups cooked, diced chicken
1/2 tsp. ground cumin
1/2 tsp. Southwest seasoning
fresh cilantro, minced, if desired

Combine all of the ingredients in a 3 qt. saucepan. Heat just until soup begins to boil and turn heat down to low; cover and simmer for 30 minutes to blend flavors.

Yield: 7 cups
124 calories per cup
4 grams fiber per cup