Recipe for cooking six can tortilla soup

Soups for Salads :: Pasta and Tortilla Soups

Six Can Tortilla Soup

6 servings

1 (15 oz.) can whole kernel corn, drained
2 (14 1/2 oz.) cans chicken broth
1 (10 oz.) can chunk chicken (or 2 C. cooked, diced chicken)
1 (15 oz.) can black beans
1 (10 oz.) can diced tomatoes with green chile peppers, drained
Tortilla chips
Shredded Monterey jack or Cheddar cheese

Pour corn, chicken broth, chicken, black beans, and diced tomatoes with green chiles into a lrg. saucepan or stock pot. Simmer over med. heat until chicken is heated through.

Toss a few tortilla chips into each soup bowl. Ladle in soup. Top with cheese. Serve!