Quick Tortilla Soup
1 red bell pepper, chopped
4 garlic cloves, minced
3 cans of chicken broth
1 package (16 ounces) frozen corn
2 to 3 cups cooked, shredded chicken
1/2 cup salsa
1/2 cup chopped fresh cilantro
Heat 1 tablespoon of oil in a large soup pot. Add the red bell pepper and garlic. Cook about four minutes, or until soft. Add the broth, corn, chicken and salsa. Bring to boil. Reduce the heat and simmer on low for five minutes. Stir in cilantro.
To serve, ladle soup into bowls and top with crushed tortilla chips.