About 3 chicken breasts (cooked and cut into cubes)
2 cups chicken broth (for more healthier soup, can use low sodium broth)
2 cans Rotel or any Mexican Tomatoes
2 cans Mexicorn
1 can black beans (drained and rinsed)
1 can chopped green chiles
Baked tortilla chips
Low fat or Mexican style cheese
Combine first 6 ingredients into crock pot or in large pan on stove. Cook and simmer until soup is hot or until you are ready to eat. Scoop into serving bowls and top with cheese and crushed tortilla chips.
* Cornbread also goes well as a side with this soup.
This recipe is great for football parties; you can just prepare ahead of time and let it slowly cook until half time of the game. Also a great meal for cold winter days to spice things up. It is very easy to put together and also low fat. This is what I like to call a "dump and serve" soup!