Ingredients
1 tablespoon vegetable oil
1 tablespoon chili powder
1 can Libby's Whole Kernel Sweet Corn (drained)
1 can (15.5 oz.) black beans, drained and rinsed
1 can (14.5 oz.) diced tomatoes with chilies
1 can (8 oz.) tomato sauce
1 carton (32 oz.) chicken broth
8 ounces cooked chicken breast strips (diced)
4 corn tortillas
1 tablespoon vegetable oil
1 tablespoon chili powder
1 can Libby's Whole Kernel Sweet Corn (drained)
1 can (15.5 oz.) black beans, drained and rinsed
1 can (14.5 oz.) diced tomatoes with chilies
1 can (8 oz.) tomato sauce
1 carton (32 oz.) chicken broth
8 ounces cooked chicken breast strips (diced)
4 corn tortillas
Instructions
- In a large pot, heat oil and chili powder over medium-high for 2 minutes.
- Add corn, beans, tomatoes, sauce, broth, and chicken; reduce heat and simmer 10 minutes.
- While soup is cooking, heat tortillas in toaster oven or over flame until crispy. Cut into strips.
- Ladle soup in bowls and top with tortilla strips.
- In a large pot, heat oil and chili powder over medium-high for 2 minutes.
- Add corn, beans, tomatoes, sauce, broth, and chicken; reduce heat and simmer 10 minutes.
- While soup is cooking, heat tortillas in toaster oven or over flame until crispy. Cut into strips.
- Ladle soup in bowls and top with tortilla strips.
