CHICKEN TORTILLA SOUP

Chicken Tortilla Soup

3 skinless chicken breasts, cooked and diced up ( you can also buy a cooked roasted chicken if you prefer and use the meat from that)
4 - 14 oz. cans of either chicken OR beef broth, tastes just as good with either one
2 - 15.5 oz cans of black beans, drained
1 -16 oz salsa - mild, medium or hot according to your taste
1 - 15.25 oz can whole kernel corn, drained
salt & pepper to taste
1/4 tsp. chili powder
1/2 tsp. dried cilantro ( more if fresh)
Cook all of the above until hot. Crush tortilla chips in a large baggie and add as much as you like to individual soup bowls and top with cheddar cheese.
I also like to make some sea shell pasta on the side, and when almost done, drain and add to the soup to finish cooking. Simmer for about 30 min.

Enjoy!

I will be adding this to the Family Recipe Page too.
★Denise★