Pantry Chicken Tortilla Soup - cooking recipe

Ingredients

1 cup cooked chicken, cut up
16 ounces canned beans, rinsed and drained
16 ounces canned corn or 16 ounces hominy, rinsed and drained
2 cups chicken stock
8 ounces jarred chipotle salsa

Preparation

Pour all ingredients into a saucepan and bring to a boil. Simmer for 15 minutes.
Serve with tortilla chips. If you are not a fan of spicy foods, use less salsa to start.