Chicken Tortilla Soup

This recipe if from my sister-in-law, and has a few changes.  I love how quick and easy it is!  It could be another food storage recipe if you used canned chicken and dried onion flakes.

Ingredients:

1/4 C onion, diced

3 cans chicken broth

3 cans cream of chicken soup

3 chicken breasts, cooked and shredded

1 C salsa

1/2 tsp pepper

1 tsp chili powder

1 can black beans (drained and rinsed)

1 can corn

Saute onion in small amount of chicken broth.  Add cream of chicken, remaining chicken broth, and shredded chicken.  Bring to a boil.  Reduce heat and add remaining ingredients.  Simmer for 20 minutes.

Serve with tortilla chips, cheese, avocado, tomato, diced green onion, sour cream.  (In this picture, I didn't have any tomato or green onion).

I made this one time using left over rotisserie chicken, and it was really yummy.  Now that is what I use fairly often. I will just buy one and use half of it one night, then the next night make this soup using the other half.  I used medium salsa, and it was a little too spicy for my kids, but great for me.  I also have made small batches using only 1 can of cream of chicken and chicken broth, then just whatever amount looked good for the rest of the ingredients.