Chicken Tortilla Soup

1 (15-0z) can corn, drained
1 (15-oz) can black beans, drained & rinsed
2 (14.5-oz) can chicken broth
1 (10 or 14.5-oz) can chunk chicken, drained & rinsed
1 (14.5-oz) can diced tomatoes, do not drain
1/2 cup Salsa (your favorite)
1/4 cup chopped onion
6 (6-inch) corn tortillas, diced
Cumin
Chili Powder
Salt & Pepper

Add all canned items to a large pot. Add salsa and onions, then bring to a simmer. Dice corn tortillas and add. Let soup simmer for 15 minutes. The tortilla bits will dissolve and thicken soup. Be sure to stir every few minutes.

When tortillas are dissolved, taste soup. Add Cumin, Chili Powder, Salt and Pepper to taste. (The amounts will vary depending on which salsa you use, and your taste preferences.)

Serving options: tortilla chips, fresh cilantro, sour cream, avocado slices, olives, grated cheddar.

note: When I use canned chicken, I drain and rinse it to reduce the "questionables" that might remain, including any preservatives and sodium.