Mexican Soup

Instructions:

1. In large saucepan, combine:
   • 2 (13-oz.) cans chicken broth
   • 1 (15-oz.) can black beans, drained and rinsed
   • 1 (11 ½-oz.) jar thick and chunky hot sauce
   • 1 (11-oz.) can Mexican-style corn, drained
   • 1 – 2 cups cooked, shredded chicken
   • 1 tsp. garlic powder
   • 1 tsp. cilantro, optional
2. Simmer 15 minutes.
3. In soup bowls, place:
   • Broken pieces of tortilla chips
   • Grated Cheddar cheese
4. Serve soup on top of chips and cheese.

Optional:

Add:

• 1/4 cup cooked rice
• A slice or 2 of avocado
• A squeeze of lemon or lime

Yield: 8-10 servings