TEXAS CHICKEN SOUP 
10 1/2 oz. can condensed vegetable soup
1 soup can water
8 3/4 oz. can whole kernel corn
1 tbsp. minced dried onion
1 to 1 1/2 tsp. chili powder
2 (5 oz.) cans chunk style chicken or 1 1/2 c. chopped cooked chicken

In medium pan combine all ingredients except chicken. Bring to a boil. Reduce heat. Cover and simmer about 15 minutes. Stir in chicken; heat through. Lightly butter warm tortillas and roll up to serve alongside.

 

Recipe Index