4 – 6 inch flour or wheat tortilla
3 – cups water
2 – chicken bullion cubes
1 – package of taco seasoning
1 – 16 oz jar of medium salsa
2 – 10 oz cans of chicken
1 – 15 oz can of black beans
1 – 11 oz can of corn with green and red peppers

Place tortilla strips onto baking pan. Lightly spray strips with nonstick cooking spray. Bake at 400°F until crisp, about 5 minutes. Meanwhile, in large saucepan, combine water, bouillon, taco seasoning mix and salsa. Bring mixture to a boil. Reduce heat and simmer for 5 minutes. Add chicken, black beans and corn. Heat until warmed through, about 10 minutes. Ladle into warm bowls and top with tortilla crisps and sour cream.

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