Monday, April 26, 2010

Six Can Chicken Tortilla Soup

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

Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

I've made this by this recipe, as well as used fiesta corn and hot rotel to add spice. I've also used chicken cooked off the bone, instead of canned chicken. It's all good. I've used chili beans instead of black beans. It's really easy and fast to make!

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