Six Can Chicken Tortilla Soup
1 (15 ounce) can whole kernel corn, drained
1 (14 ounce) can chicken broth (not condensed, it would be too salty)
1 (10 ounce) can cream of chicken soup, undiluted
1 (10 ounce) can chunk chicken (or can use your leftover chicken)
1 (15 ounce) can black beans, drained
1 (10 ounce) can Rotel diced tomatoes with green chilies (mild) or can use with lime/cilantro style
Dash of garlic powder
Open all cans and, after draining the corn and beans, pour into a large saucepan or soup pot. Add the garlic powder. Simmer over medium heat until the chicken is heated through. (I simmered on low heat for 30 minutes.) Offer some toppings for individuals to use, such as tortilla chips, sour cream, cilantro leaves, lime juice, shredded cheese, sliced olives, etc.
Note: Flake the canned chicken before adding to the soup.
Stir the cream of chicken soup together with the chicken broth before
adding other ingredients. It is just easier to do it first.
Source: Anniston Star newspaper, Alabama