Quick Tortilla Soup

Yield: 6 Servings
A tasty little number. I don't know if calling for "cooked chicken breast" fully qualifies as "quick", but whatev'.


  • 1 14 oz can black beans, drained and rinsed
  • 6 cups unsalted chicken broth
  • 8 ozs chicken breast, cooked & cut into 1/2" cubes
  • 1 cup frozen corn
  • 1 1/2 cups fresh salsa
  • 8 ozs tortilla chips, roughly broken


Combine beans and broth in a large pot, simmer and season. Add chicken and corn. Return soup to a simmer and cook gently until chicken is cooked through, about 7 minutes.

Remove pot from heat and add 1 cup salsa -- add more salsa to taste. Simmer until hot.