3 cups chicken broth
1 15-ounce can black beans, drained and rinsed
1 12-ounce jar thick & chunky medium/hot salsa
1 can Mexican-style corn, drained
8 ounces sharp cheddar grated
1 cup tortilla chips, broken into bite size
2 cups cooked chicken, cubed
Drain and rinse beans, drain corn, grate cheese and break chips into bite size. Combine broth, beans, corn, chicken and salsa in a large saucepan. (Crock-pot would be ideal.) Simmer uncovered for 15 minutes to blend flavors.
Divide cheese and chips into four serving bowls. Ladle hot soup into bowls. Garnish with a dollop of sour cream. Serve with additional chips. We like crackers as well.