Ingredients:
1 yellow squash
1 zucchini
1 jalapeño
1/2 white onion
3 garlic pods
1 corn on the cob
1 can black beans
1 can diced tomatoes
Rotisserie Chicken
Seasonings: Salt, Pepper, Ground Cumin, Caldo de Pollo Bouillon
Toppings: Monterey Jack cheese, Avocado chunks, and crispy tortilla strips.
Directions:
Chop all veggies. Add a tablespoon of oil to a large pot over medium heat and sauté all veggies until softened.
Season with half a teaspoon of cumin, a heaping tablespoon of Caldo De Pollo Bouillon, and salt and pepper to taste.
Cut the corn off the cob and add to pot along with entire can of diced tomatoes.
Drain and rinse black beans and add to pot. Debone your rotisserie chicken add chicken to the pot.
Pour in 4-5 cups of water. Boil for 20 minutes with the lid on. Simmer for 10 minutes and then remove from heat.
Serve hot, topped with crispy tortilla strips, Monterey Jack cheese and avocado chunks.
