Mexican Chicken Soup
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|
Chunky salsa, prepared
Tortilla chips, crushed
Cheddar cheese, shredded
In a large saucepan, combine the cans of tomatoes with their juice, corn, salsa, water and sliced chicken.
Bring soup to a boil over medium-high heat. Reduce heat to low and simmer 10 minutes, stirring occasionally
Ladle soup into individual bowls. Top with tortilla chips, cheese and cilantro.
Serve with a tossed salad.