Friday, March 6, 2015

Six Can Chicken Tortilla Soup

Recipe from Sarah Lythgoe

1-15oz can of corn, drained
2-14½oz chicken broth
1-10oz can chunked chicken
1-15oz can black beans, drained
1-10oz can Rotel tomatoes, drained
Tortilla chips

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

1 comment:

  1. I love how quick and easy this is! I added a small can of tomato sauce, some onion, garlic, chili powder, cumin and a tiny bit of cayenne.

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