Six Can Tortilla Soup
1 (15 ounce) can whole kernel corn, drained
2 (14 1/2 ounce) cans chicken broth
1 (10 ounce) can chunk chicken or 2 cups cooked, diced chicken
1 (15 ounce) can black beans
1 (10 ounce) can Ro*Tel
Shredded Monterey jack or Cheddar cheese
Pour corn, chicken broth, chicken, black beans and Ro*Tel into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
Toss a few tortilla chips into each soup bowl. Ladle in soup.
Top with cheese.
Yield: 6 servings
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