Mexican Chicken Soup

Most of the ingredients for this easy Mexican chicken soup are probably already in your pantry. It goes together fast and makes a tummy-warming, satisfying meal.

Ingredients

Serves4
1

Rotisserie chicken, from the deli, shredded or sliced

1, 15 oz. can

Mexican style diced tomatoes, undrained

1, 14.5 oz. can

Stewed toamtoes, undrained

1, 10 oz. can

Corn, drained

1 cup

Chunky salsa, prepared

2 cups

Water

1 cup

Tortilla chips, crushed

1 Tbsp.

Cilantro, chopped

1/2 cup

Cheddar cheese, shredded

Directions

  1. In a large saucepan, combine the cans of tomatoes with their juice, corn, salsa, water and sliced chicken.

  2. Bring soup to a boil over medium-high heat. Reduce heat to low and simmer 10 minutes, stirring occasionally

  3. Ladle soup into individual bowls. Top with tortilla chips, cheese and cilantro.

  4. Serve with a tossed salad.