This recipe makes it on our weekly meal list at least once a month, usually twice. It's cheap and easy and pretty delicious. It's rated 5 stars on Allrecipes and it deserves the rating, but only if you make some changes. The original recipe calls for canned chunk chicken, but you can't expect a 5 star recipe to use chunk chicken. Instead, cook up some chicken breasts and either cut them up or shred them into the soup. I leave the black beans out since the hubs doesn't like them and sometimes I exchange one of the chicken broth cans for cream of chicken soup to give it a different flavor. By the time I'm done with it, it's usually more like "4 can tortilla soup with some extras," but it's still worth trying.
Six Can Tortilla Soup
1 15 oz can whole kernel corn, drained
1 14.5 oz cans chicken broth (or 1 chicken broth and 1 cream of chicken soup)
1 10 oz can chunk chicken (go for 2-3 shredded chicken breasts, cooked)
1 15 oz can black beans, rinsed
1 10 oz can diced tomatoes with green chile peppers, drained
sour cream, optional
tortilla chips, optional
Add all of the cans into a large stock pot. Add seasonings to taste. Simmer over medium heat until everything is heated through. Serve, topped with cheese, sour cream, and tortilla chips. Enjoy!