CHICKEN TORTILLA SOUP III
1 (15-oz.) can tomatoes and green chilies
1 (15-oz.) can corn, drained (frozen corn can be used)
1 (15-oz.) can stewed tomatoes
2 (7-oz.) cans chicken or cooked, chopped chicken breast
¼ cup onion, chopped
Tortilla chips
Cheddar cheese, shredded (topping)
Hot pepper sauce (optional)
1. Mix first five ingredients together and heat.
2. Sprinkle each serving with chips and cheese.
3. Add hot pepper sauce for those who want it.
Yield: 5-6 servings.
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