Recipes from Mexico :: Mexican Soups and Stews
6 servings 1 (15 ounce) can whole kernel corn, drained
2 (14 1/2 ounce) cans chicken broth
1 (10 ounce) can chunk chicken (or 2 c. cooked, diced chicken)
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained
Tortilla chips
Shredded Monterey jack or Cheddar cheese Pour corn, chicken broth, chicken, black beans, and diced tomatoes with green chiles into a large saucepan or stock pot. Simmer over med. heat until chicken is heated through. Toss a few tortilla chips into each soup bowl. Ladle in soup. Top with cheese. Serve!
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