Let this quick Chicken Tortilla Soup warm you up on a cool fall day.

Chicken Tortilla Soup
Preparation and cooking time: Less than 30 minutes

4   6-inch soft taco flour tortillas
3 cups water
1 tablespoon chicken-flavored instant bouillon
1 package taco seasoning mix
1  16-ounce jar medium salsa
2  10-ounce)cans premium chunk breast of chicken
1  15-ounce can black beans, drained and rinsed
1  11-ounce can corn with red and green bell peppers
Sour cream

Cut tortillas into strips. Place strips onto baking pan. Lightly spray strips with nonstick cooking spray. Bake at 400 degrees F until crisp, about 5 minutes.

Meanwhile, in large saucepan, combine water, bouillon, taco seasoning mix and salsa. Bring mixture to a boil. Reduce heat and simmer for 5 minutes. Add chicken, black beans and corn. Heat until warmed through, about 10 minutes.

Ladle into warm bowls and top with tortilla crisps and sour cream.

Makes 6 servings.

Recipe courtesy: Hormel