4 cups chicken broth
2 cups shredded cooked chicken
1 can corn, drained
1 can kidney beans, drained and rinsed
1 can diced tomatoes with green chilis
1/2 Tbsp chili powder
1 Tbsp garlic powder
1 tsp cumin
12 corn tortillas
Preheat oven to 350 F. In large pot mix everything except the tortillas, stir well. Bring to a boil. Cut tortillas into strips and bake for 10-15 minutes until crisp.
Serve soup with tortilla strips, guacamole, green onions, sour cream, cheddar cheese, whatever suits your fancy.
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