Six Can Tortilla Soup

This super easy recipe is actually from my friend, Tisha.  I often use frozen corn from our garden, homemade chicken stock, leftover chicken, dried black beans, and canned tomatoes w/o chilies, so you can see how versatile it is.  I also add fresh garlic or garlic powder.  The point is that it’s very forgiving and can use up some of the leftovers you might have in your refrigerator–which could certainly put it in the $3.00 Meal category. We sometimes serve it with sour cream or shredded cheese.  You can also use ground beef or bulk it up with additional beans and corn to make it meatless.  This freezes well, too.

1 can whole kernel con, drained
2 cans chicken broth, or use bouillon
1 10-oz. can chunk chicken
1 can black beans
1 can diced tomatoes with green chilies, drained
1 tsp. cumin
1 tsp. chili powder

Pour everything into a stockpot.  Simmer over medium heat until chicken is heated through.  Serve with tortilla chips.

You can also dump everything into the slow cooker if you prefer.

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