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Tortilla Soup Lunch ***
Servings: 12
5 14.5 oz cans of chicken broth
5 cup shredded cooked chicken (5 10oz cans)
5 cups rinsed, drained black or pinto beans (3 cans)
5 cups frozen corn
3 cans Mexican Rotel
5 tbsp chili powder
5 tbsp cumin
1 bag unsalted tortilla chips

+ Combine first 7 ingredients
+ heat
+ Pack soup sepratly from chips


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Tortilla_Soup_Lunch
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