Chicken Tortilla Soup

This chicken tortilla soup recipe is very quick and easy to prepare. Keep all of the ingredients on hand so you can whip up a quick lunch or dinner for unexpected guests. It's one of those dishes that really doesn't need substitutions for those of us who are eating with food allergies. Sure, most people would top it off with some shredded cheese (and if you're not allergic to dairy, you can too!) but it still tastes great without it. If you like (and are able), try it with a dollop of soy sour cream on top.

Ingredients:
4 c. wheat free chicken broth (such as Kitchen Basics)
2 c. cooked, chopped chicken breast (about 2 breasts)
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn, drained
1 (10 oz) can tomatoes with green chiles, drained
1 teaspoon cumin
1 teaspoon chili powder
Corn tortilla chips

Directions:
1) In a large stock pot combine corn, broth, chicken, beans, tomatoes and spices. Bring to a boil. Reduce heat and simmer for 15-20 minutes. Serve with tortilla chips on top.

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