Fiesta Chicken Tortilla Soup
Recipe adapted from Taste of Home
64 oz. chicken broth
3 cups shredded, cooked chicken
1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1/2 cup salsa
Cut four 6-inch corn tortillas into 1/4-inch strips. Bake at 400 degrees 6 minutes or until golden brown.
Stir 1/4 cup chopped fresh cilantro into soup.
Serve with tortilla strips.