2-3 chicken breasts
Chicken bouillon
Radish
Lettuce
Garbanzo beans
Lime
Hot sauce
Potatoes
1 sm. can corn
Tortillas

Cook chicken breasts in Dutch oven pot with 3/4 full of water. Once cooked remove chicken and add two bouillon cubes to boiling water. Once chicken cools, tear chicken into pieces. Add cubed potatoes and drained corn. Add garbanzo beans (1/2 can). Once potatoes are cooked, serve. Top soup with sliced radishes, shredded lettuce, squirt of lime and a dash of hot sauce. Serve with tortillas.