A very express (aka quick!) recipe  for Chicken Tortilla Soup. A_ELC_R_site.jpg

Chicken Tortilla Soup Combine 32-ounce chicken broth, 12-ounces cubed chicken, 1 c favorite salsa, 2 c corn, 1 can rinsed and drained black beans, 1/2 t chili powder and 1/4 t cumin in a saucepan. Bring to a boil, reduce heat to low, cover and simmer for 10 minutes. Season to taste with salt and pepper. Serve garnished with tortilla chips and chopped fresh cilantro.

Makes 3 to 4 servings.