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six can tortilla soup - [southwestern]

six can tortilla soup recipe | mexican recipes | southwestern recipes

Six Can Tortilla Soup

6 servings

1 (15 ounce) can whole kernel corn, drained
2 (14 1/2 ounce) cans chicken broth
1 (10 ounce) can chunk chicken (or 2 cup cooked, diced chicken)
1 (15 ounce) can black beans
1 (10 ounce) 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 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. Serve!