Mexican Soup | Texas School for the Blind and Visually Impaired

Ingredients

• 2 (13-oz.) cans chicken broth
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (11 ½-oz.) jar thick and chunky hot sauce
• 1 (11-oz.) can Mexican-style corn, drained
• 1 – 2 cups cooked, shredded chicken
• 1 tsp. garlic powder
• 1 tsp. cilantro, optional