Quick Chicken Tortilla Soup - cooking recipe

Ingredients

1 (15 ounce) can whole kernel corn, drained
2 (14 1/2 ounce) cans chicken broth
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) jar salsa
1 1/2 cups diced cooked chicken breasts
1 cup instant rice
1 cup crushed tortilla chips
Garnishes
sour cream
shredded cheddar cheese
sliced avocado
sliced black olives
cilantro

Preparation

Open the cans of corn, chicken broth, black beans, and salsa.
Pour everything into a large saucepan or stock pot.
Add chicken and rice and simmer over medium heat until chicken is heated through, about 5 minutes.
Place 1/4 cup crushed tortilla chips per serving bowl, top with soup.
Garnish with sour cream, cheese, avocado, black olives, and/or cilantro.