Chicken Tortilla Soup

Chicken Tortilla Soup


3 cans Kidney Bean
2 cans Pinto Beans
3 cans Black Beans
1 ½ lbs chicken breast
3 cans Mexican tomatoes
1 pkg taco seasoning
1 can Shoepeg corn
Tortilla Strips / Tortilla Chips

Garnish - Sour cream, Grated Cheese, Avocado, Cilantro

(Do not drain any of the cans, include entire can in soup.)  Combine kidney beans, pinto beans, and black beans. Add Mexican tomatoes and taco seasoning. Cook on low heat for 2 to 3 hours. Add chicken breast and shoepeg corn. Cook 1 hour on low heat. Garnish as desired. Serve with Tortilla strips / Tortilla chips. Serves 15. Can be made ahead and frozen.