Chicken Tortilla Soup
1 can of green chili enchilada sauce
1 (15 oz.) can corn, drained
1 (28 oz.) can diced tomatoes
1 can cream of chicken soup
1/2 package of taco seasoning
1 (14.5 oz.) can chicken broth
1 (15 oz.) can kidney beans
1 chicken breast, cut into squares
Cook chicken in large saucepan with salt and pepper. Open the cans and pour everything in. Simmer over medium heat until everything is heated through. Serve with shredded cheese, sour cream, green onions, fresh tomatoes, and tortilla chips
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