Chicken Tortilla Soup.

1 lb Chicken breast
3-4 cans Chicken broth or 1 carton
1 cup (or more for extra spice) of salsa
1 can black beans
1 cup frozen corn
Olive oil
24 corn tortillas
Cumin
Chili powder

In soup pot, cook chicken breast on low with a little water and season with cumin and chili powder.
While chicken is cooking, cut 8-10 corn tortillas in small pieces.  remove the chicken and cut into bite sized pieces.  Put aside.

In pot, combine chicken broth, salsa and small tortilla pieces.  Bring to boil so that the tortilla pieces soften and disintegrate. Add corn and cooked chicken.  After a boil, add in black beans with juices.

Toppings are essential and make it SO YUMMY :Avocado, Sour Cream, Grated cheese,and tortilla chips.

Homemade Tortilla chips
(Slice the remaining corn tortillas into strips. Place in bowl and coat with a little olive oil.
Place & spread out on a jelly roll pan and salt.  Put in 450 oven until they get brown and crispy. 10 minutes.

For adults: Add tabasco to spice it up.
For kids: add cheese & sour cream to make it more creamy and less spicy.  My kids love this!

Freezer directions:  Freeze soup in container or large freezer bag without toppings.
Thaw and add toppings of your choice. Our trader included the homemade tortilla chips in a separate bag.
I would freeze this into two medium freezer bags so that smaller families don't have to eat soup for many days!  :)

Thanks, LJ!  This was delicious!