Thursday, September 13, 2007

Six Can Chicken Tortilla Soup

1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chili peppers, drained

Open the all the cans and pour everything into a large saucepan. Simmer over medium heat until chicken is heated through. Serve over tortilla chips and top with shredded Cheddar cheese. You can also garnish with sour cream, green onions, sliced avocado or guacamole.

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