Tin (10) Can Soup

2 cans diced Mexican style tomatoes
2 can ranch style beans
3 cans minestrone soup
1 can green beans, drained
1 can whole kernel corn, drained
1 can black-eyed peas, drained
1 pound ground beef

Cook ground beef until it loses its pink color.  Drain.  Add cans of vegetables and 1 can of water.  Simmer 30 minutes to 2 hours.  Serve with cornbread. 
Yield:  12 generous servings.

Hearty Chicken tortilla Soup

Vegetable cooking spray
4 skinless, boneless chicken breasts, cut into 1 inch pieces (about 1 pound)
3 ½ cups Chicken Broth
1 teaspoon ground cumin
½ cup uncooked regular long-grain white rice
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 cup Chunky Salsa
1 tablespoon chopped fresh cilantro leaves
2 tablespoons fresh lime juice

Spray a 6 quart saucepot with cooking spray.  Heat over medium-high heat for 1 minute.  Add the chicken to the saucepot.  Cook until it’s browned, stirring often.

Stir the broth, cumin and rice in the saucepot.  Heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes.

Stir the corn, salsa, cilantro and lime juice in the saucepot.  Cook until the rice is tender.