Mexican Tortilla Soup
1 tablespoon vegetable oil
2 teaspoons chili powder
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (14.5 oz.) diced tomatoes
2 cans (14 oz.) chicken broth
1 package (6 oz.) cooked chicken breast strips, diced
4 corn tortillas
1. In large pot, heat oil and chili powder over medium-high for 2 minutes. Add corn, tomatoes, broth, and chicken; simmer 5 minutes.
2. While soup is cooking, heat tortillas in toaster oven or over flame. Cut into strips (or tear into small pieces) and place in soup bowls; ladle soup over tortillas.