Six Can Chicken Tortilla Soup
6 servings

2 (14.5 ounce) cans chicken broth
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans
1 (10 ounce) can chunk chicken
1 (10 ounce) can diced tomatoes with green chile peppers, drained
crushed tortilla chips, for serving (Optional)
shredded Cheddar cheese, for serving (Optional)

Gather all ingredients.
Pour chicken broth, corn, black beans, chunk chicken, and diced tomatoes with green chiles into a large saucepan or stockpot over medium heat.
Simmer, stirring occasionally, until chicken is heated through, about 15 minutes.

Serve hot, topped with tortilla chips and shredded cheese.

Stir in cooked rice for a chunkier version, and top with chopped cilantro and a squeeze of lime juice.