Ingredients:

• 1 (14½ ounce) can Petite diced tomatoes

• 1 (2.25 ounce) package or ½ cup from jar Mesa Flats Enchilada Spice Blend Seasoning

• 2-14½ ounce cans (99% fat-free or regular) Chicken broth

• 1 (11 ounce) can Mexicorn (corn, red and green bell peppers), drained

• 1 (13 ounce) can Cooked chicken breast meat, drained

Directions:

• In a 3-quart saucepan, add diced tomatoes and Mesa Flats Chicken Enchilada Soup Mix. Stir until smooth.

• Add the remaining ingredients: chicken broth, Mexicorn, and cooked chicken breast meat. Bring to a gentle boil, stirring often.

• Lower the heat, cover, and let it simmer for 15 minutes, stirring occasionally.

• If desired, serve the soup with a sprinkle of tortilla chips on top.

• Southwestern
• Chicken
• Soup