CHICKEN TORTILLA SOUP
- 1- 48 oz. Can of chicken broth
- 3- 16 oz. Jars of Pepper Palace Black Bean & Corn Salsa
- 3 Pounds of pre cooked diced chicken
- Tortilla strips
- Shredded cheese
- In a large pot combine chicken broth and salsa and bring to a boil.
- Add chicken and bring to a simmer.
Serve in bowls and op with tortilla strips and shredded cheese.