Chili Chicken Tortilla Soup

Ingredients

 * 1 can (14 1/2 oz.) chicken broth, preferably reduced sodium
 * 1 can (14 1/2 oz.) Mexican-style diced tomatoes, undrained
 * 1 can (4 1/2 oz.) diced mild green chilies, undrained
 * 1 can (12 to 16 oz.) corn, drained
 * 1 can (10 to 12 oz.) chicken breast, drained
 * 1 cup coarsely crumbled tortilla chips, preferably unsalted

Directions

 * 1) In a medium saucepan, bring the broth, tomatoes and chilies to a boil.
 * 2) Stir in corn; reduce heat, simmer 2 minutes.
 * 3) Add chicken, stirring gently to keep pieces from breaking up too much. Simmer 1 minute until heated through.
 * 4) Ladle into bowls and sprinkle with tortilla chips, stirring chips into hot soup.
 * Tip:
 * 1) Stir 2 tablespoons chopped fresh cilantro into the soup along with the chicken.

Contributed by:
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 * World Recipes Y-Group