Tortilla Soup

This is a favorite soup recipe in our home. I originally got the recipe from my friend, Heather Denny.

3 cans chicken broth
2 lg cans of chicken ( I prefer freshly cooked chicken, but use the canned when I am short on time)
1 can corn (whole kernel)
1 can white northern beans (more if you prefer)
1 can chopped green chilis
2 (8 oz) cans diced tomato
1 clove garlic, minced (or more to taste)
1/2 t. cumin (or more to taste)
1/8 t. pepper (or more to taste)

flour tortillas, sour cream and grated cheddar cheese
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Mix the first 9 ingredients in a crock pot, set on low and leave for several hours. Taste test occasionally to determine need for more cumin or pepper.

If short on time, all ingredients can be mixed in large pot on stove. Bring to a boil, then let simmer for a while. Taste test and add spices as needed.
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Cut flour tortillas into strips, layer on a baking sheet and broil until crispy and lightly browned. Turn and broil other side.

Serve soup with sour cream, shredded cheese and tortilla crispies.