Six Can Chicken Tortilla Soup
Adding vegetables to soups can be an easy way to use up canned and frozen vegetables and incorporate more into your diet.
Yield: 6 servings
Ingredients:
- 1 (15 ounce) can corn, drained and rinsed
- 2 (14.5 ounce) cans chicken broth, low sodium
- 1 (10 ounce) can chicken, drained
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can diced tomatoes with green chilies, drained
- 6 ounces tortilla chips
- 3 ounces low-fat Cheddar cheese, shredded
Directions:
- Wash hands with soap and water.
- In a large saucepan, combine corn, chicken broth, chicken, black beans, and tomatoes.
- Bring to a boil. Cover, reduce heat, and simmer until heated through.
- Serve over tortilla chips and top with a little cheese.
- Store leftovers in a sealed container in the refrigerator for up to 4 days.
Nutrition Information:
