Mexican Chicken Soup

I made this tonight and my crew loved it. In fact they ate seconds. I liked it because it was easy. Basically you just open the cans, put it in the pot and simmer for a while. It is one of those pantry dinners. I made a double recipe which makes a big pot full, but you can cut it in half if you need a smaller amount. I fed six with a little bit left over.

2- 13oz cans chicken
2 cans black beans
2 cans corn or mexicorn
2 cans rotel tomatoes
2 cans chicken broth
1 pkg taco seasoning mix

Put it all in the pot bring to a boil and simmer until ready to eat. Serve with grated cheese, sour cream and tostitos.

Enjoy,

Deborah