This one goes out to Miss Ashley J. Webb who is a real peach. :)
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans, rinsed
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (4 ounce) can of diced green chilis
A few wedges worth of lime juice (or 2 Real Lime packets-love them!)
Sea Salt and Pepper to taste
Fresh Tortilla strips:
Brush flour tortillas with veggie oil, cut into strips, put onto cookie sheet and sprinkle with sea salt. Bake in oven for 10-15 minutes at 350.
(Original recipe makes 6 servings)
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. Add salt and pepper to taste. Garnish with fresh avocado, sour cream, grated cheese and your yummy tortilla strips and enjoy!