Quick, Easy -N- Fast Chicken Tortilla Soup Recipe

1 (15 oz.) can whole-kernel corn, drained, or 2 C. frozen
2 (14.5 oz.) cans chicken broth
1 (15 oz.) can black beans
1 (14 oz.) can diced tomatoes, drained
1 (4 oz.) can diced green chilies
1 t. cumin
salt to taste
1 lb. boneless chicken breasts, cooked and chopped (in a real crunch you can use one 10-ounce can chunk chicken)

Tortilla chips
Shredded Cheddar or Monterey Jack cheese for topping

Pour corn, broth, beans, tomatoes and chilies into large saucepan. Add cumin, salt and chicken. Simmer over medium heat until chicken is heated through. Serve with tortilla chips and shredded cheese.

For added spicy flavor, cook chicken in taco seasoning, or add a couple of teaspoons of taco seasoning or chili powder to the soup.

Makes 6 servings.


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