1-15 oz can black beans, drained
1- 14 1/2 oz can chicken broth
1- 16 oz can corn
1 cup chunky salsa
1- 10 oz can chicken breast, shredded
1/2 cup water
1 cup shredded cheddar cheese
tortilla chips
Combine first seven ingredients in a large sauce pan. Bring to a boil, then reduce heat and let simmer for ten minutes. Add cheese, stir and cook over low heat until melted.
I like to dip chips in the soup and eat, Art likes to break chips up in his bowl.
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