An amazing Mexican chicken soup recipe!
I started w/ a rotisserie chicken. Took the meat off and set aside and boiled the bones for stock. After about 5 hrs, I drained the stock out of the pot. Then put the stock back in a with a can of Mexican corn, fire roasted tomatoes, black beans, and the chicken I’d set aside. Let it simmer for about 25 minutes. Such an amazing simple recipe. I ate it with tortilla chips & it made for a great dinner & lunch for several days!