Canned Chicken Tortilla Soup

1 (15 ounce) can whole kernel corn, drained-I use Mexicorn
3 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can cream of chicken soup
2 (10 ounce) cans chunk chicken or use 2 to 3 cooked chicken breasts cubed
2 (15 ounce) cans black beans-drain well
2(10 ounce) cans diced tomatoes with green chiles (rotel)-I use the mexican rotel one with
lime and cilantro
Add cumin, chili powder, garlic powder and fresh cilantro to taste

Serve with crushed tortilla chips, diced avocado, shredded cheese and green onions

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Quick and Easy Potato Soup

Soups On!

Served with Grilled Cheese

Top Soup with Cheese, Bacon and Green Onions

Ingredients:

• 3 Cans of Chicken Broth
  
• 1 Package frozen Ore Ida Potatoes O'Brien
  
• 1 Envelope Country Gravy Mix
  
• Salt and Pepper to taste
  

yields about 6 one cup servings

Directions:

Combine all ingredients in large stock pot. Bring to a boil and simmer for 45 minutes or until potatoes are tender.  

I mashed the potatoes to give a thicker broth. Next time I make this, I think I will add 2 envelopes of country gravy mix

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