Mexican Chicken Soup

by Esther
from Virtuous Daughters, April 2013~Volume 13, Number 1

• 2 (28 oz) cans diced tomatoes
• 1 (7 oz) can green chilies
• 2 (15 oz) cans black beans, drained
• 2 (15 oz) cans corn, drained
• 4 c. chicken broth     
• 1 tsp. garlic powder
• 1 tsp. cumin              
• 2 tsp. chili powder
• 1/2 tsp. pepper
• 1 lb. Cooked chicken breast, cut up

 
Mix all together & heat in large pot. Serve with plain yogurt on top of each serving (instead of sour cream). We like to serve this with tortilla chips and salsa dip. For an easy dip, mix 8 oz. cream cheese with 1 c. of your favorite salsa. Easy, healthy, & delicious!