Recipe: Mexican Chicken Soup

Mexican Chicken Soup

One can (14 1/2 ounces) low sodium chicken broth
1/2 cup shredded cooked chicken
1/2 cup rinsed, drained black or pinto beans
1/2 cup defrosted frozen corn
1/3 cup chopped canned Mexican tomatoes
1/4 cup shredded Monterey jack cheese
8 oven baked tortilla chips (made by spraying a sheet pan with vegetable oil, cutting a tortilla into 8 wedges and baking it in a preheated 350 degrees F. oven for 10 minutes.

Combine first 5 ingredients and heat until hot. Add salt to taste. Pack in thermos and send cheese and tortilla chips on side.

Makes about 2 3/4 cups.