Six Can Chicken Tortilla Soup

 Recipe from Sarah Lythgoe, with some modifications

Ingredients

1-15oz can of corn, drained

2-14½oz chicken broth (Note: I often start with just one can of broth. Depends on how soupy you like your soup)

1-10oz can chunked chicken 

1-15oz can black beans, drained

1-10oz can crushed tomatoes, drained

Tortilla chips

NOTE: I add a small can of tomato sauce, some onion powder, garlic powder, chili powder (1 tablespoon), cumin (1/2 - 1 teaspoon) and a tiny bit of cayenne.

Directions

Put all cans into large saucepan, simmer over medium heat. Serve over tortilla chips in bowl.