I'm not sure about you, but I love a nice, warm bowl of soup when the weather is cool. Even though it's March, and I live in Florida, we've had some chilly temps this week (sorry Spring Breakers). So last night I made one of my favorite recipes, Chicken Tortilla Soup. It's tasty, spicy and best of all, so simple to make! (not pictured, Velveeta cheese and tortilla chips) Chicken Tortilla Soup 12 oz can white chicken breast 15 oz can black beans drained and rinsed 14 oz can mexican corn (or regular whole corn like shown above) drained 1 can of Rotel-your choice of heat (I prefer the Hot for a nice kick) 1 can chicken broth 1 can cream of chicken soup 8 oz Velveeta cheese, diced Tortilla chips (optional) Start by adding all of the ingredients (except the diced cheese) into a stockpot, paying careful attention to which cans should be drained. When you get to the black beans, remember to drain AND RINSE before adding them to the pot. ...