3 cans chicken broth
1 jar southwestern salsa
1 lg. can enchilada sauce
1 can black beans
1 c. frozen super sweet corn
Dash of sugar
1. Simmer ingredients together in a crock-pot.
2. Roast 3-4 chicken breasts in Italian dressing. Add chunks of chicken to soup. Simmer
3. Sprinkle with chopped cilantro and serve over tortilla chips with lime wedges-grated cheese and sour cream.