Easy Sante Fe Soup

Just throw the cans together and boil!

This is hubby and my favorite soup with a little heat. The more sour cream, the more creamy it gets and the less spicy it is (not that its really spicy).

This recipe we got from the Denver Post newspaper a while ago and not sure the source.

Recipe:

1-14.5 oz can Kuner's Tomatoes in juice (chopped), undrained
1-14.5 oz can Kuner's Tomatoes w/Jalepenos, undrained
1-15 oz can Kuner's Whole Kernel Corn, drained
1-15 oz can Kuner's Chili Beans, undrained *we use the Hot Chili Beans sometimes*
1-15 oz can Stokes Southwestern Red Chili *our grocery store only carries Stokes Southwestern Green chili, so that is what we use in our soup*
-12 oz or 15 oz can of Cooked Diced Chicken, drained - optional
Shredded cheese
Sour cream

Add all ingredients in a large cooking pot. Heat to a boil then reduce heat to simmer for about 3 minutes. Spoon soup into bowls and top with shredded cheese and sour cream if desired.