Six Can Chicken Tortilla Soup

      What can I say about this Six Can Chicken Tortilla Soup from Allrecipes except that it is a perfect camping recipe and surprisingly tastes like you made it from scratch.  I added cumin and chili powder to the recipe but if you opt to leave it out there is plenty of zest from the chilies to flavor the soup.  Place your dutch oven over a full spread of coals with enough on the lid to keep it at a steady simmer.  I like it on the thick side but if you like more broth, add another can of chicken stock.  I made it with the canned chicken and it wasn't bad at all but use a leftover rotisserie chicken if you want to give it more of a homemade texture.
     Like all Tortilla Soups, it's the garnishes that really make the difference.  I have been fortunate to have tasted the Tortilla Soup at Las Mañanitas, a lovely old hotel in Cuernavaca, Mexico.  You dine outside there surrounded by beautifully manicured lawns, lush tropical gardens and squawking parrots.  Their Tortilla Soup is probably the best in the world.  After you are served your bowl of rich, clear chicken broth the waiter brings you a tray filled with garnishes of Mexican cheeses, roasted poblano chilies, fresh avocado and sour cream so thick you can stand a spoon in it.  This is a far cry from that delicate soup but still quite tasty, spoon it over a bowlful of tortilla chips and you won't be disappointed. My Dad even said, "I didn't think anything that tastes this good could come from a can."

Six Can Chicken Tortilla Soup
1 15 oz. can whole kernel corn, drained
2 14.5 oz. cans chicken broth
1 12 oz. can chunk chicken, drained
1 15 oz. can black beans, rinsed and drained
1 10 oz. can diced tomatoes with green chile peppers, drained
Optional:
1 tsp ground cumin
1/2 tsp chili powder
Garnishes
tortilla chips
diced avocado
sour cream
chopped cilantro
shredded Cheddar cheese

     Lightly oil or spray dutch oven.
     Open cans of corn, chicken broth, chunk chicken, black beans and diced tomatoes with green chilies.
     Pour all ingredients into prepared dutch oven.
     Add cumin and chili powder; stir well.
     Simmer over a full compliment of coals for 20-30 minutes or until bubbling and heated through.
     Garnish with your favorite toppings.

Open the cans and pour them into your dutch oven

Simmer for 20-30 minutes over a full compliment of coals

Fill your bowl with tortilla chips before adding soup