Tortilla Soup

You guys are going to love this recipe. It's my new favorite because it's so DANG EASY! This was given to me from Mikail Roberts.

Tortilla Soup by Linda Smith Ingredients:

1 lb. cooked chicken or browned hamburger meat (I usually use one can of canned chicken)
2 cans Cream of Chicken Soup
1 can chicken broth
1 can corn
1 can Ranch Style Beans
1 can black beans, rinsed
1 can Ro-Tel

Combine all of the above ingredients and simmer on medium heat to a boil. Pour over chips and sprinkle cheese on top.

Now for Mikail's 2 cents:
I try to get the low sodium versions of all the canned stuff. There is enough salt on the chips. Also, we have tried thinner restaurant style chips and they get too soggy. Tostitos are the best. The cool thing about this recipe is that you can "customize" it. You can add chunks of avocado, or even a dollop of guac on top after you serve it. You can add cilantro or let it chill and use it as a dip. It also doesn't matter if you like more corn, or more beans, although if you take any of the ingredients out, it will change the flavor. It also keeps really well in the fridge. Although we usually eat it so fast it never is in the fridge more than 24 hours or so. So there you go ladies. Sorry it took so long.