Super Delicious Chicken Tortilla Soup.

Super easy.  If you're in a hurry, replace the chicken with a drained can of chicken.

I take 4 or 5 boneless skinless breasts and cook them in the crockpot all day with a splash of vinegar (makes it tender), few chicken boullion cubes, and taco seasoning.  About 6-8 hours later, drain, shred - stick half in a ziploc bag in the freezer (to make this soup even faster on a different day!) and use the other half in this recipe:

1 can corn, drained
1 can chicken broth (or - I use bouillion cubes and water to make broth, usually i'll make 1 1/2 or 2 cups)
2 cans cream of chicken soup
1 can of Rotel (not drained)
2 cans black beans, rinsed and drained

Whisk the broth and soup together, add everything else.  Season to taste with chili powder, salt, cumin, garlic powder - then eat!  We serve it with sour cream, cheese and tortilla chips.