Chicken Tortilla Soup

by Jen Redfearn

1 (15 oz.) can whole-kernel corn, drained, or 2 c. frozen
2 (14 1/2 oz.) cans chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (14 oz.) can diced tomatoes, drained
1 (4 oz.) can diced green chilis
1-2 tsp. taco seasoning
1 tsp. ground cumin
1 lb. boneless chicken breasts, cooked
Tortilla chips and shredded Jack cheese, garnish

Pour corn, broth, beans, tomatoes, chilis and taco seasoning into large saucepan. Add cumin, salt and chicken. Simmer on medium until chicken is heated through. Serve in bowls topped with tortilla chips and cheese. Yum!