CHICKEN TORTILLA SOUP and CORN SUCCOTASH

CHICKEN TORTILLA SOUP

From Jennifer Sewell Johnson

1 can of chicken

1 can of chicken broth

1 can of roasted salsa

1 can of corn

1 can of black beans

Mix together and simmer until hot.  Top with tortilla strips, cheese, avocado (optional).

CORN SUCCOTASH (side dish)

2 cans of corn, drained

2 zucchini

1 red pepper

1 Tbs. butter

garlic salt

salt

 pepper

Chop zucchini and red pepper to about the same size of the corn.  

Melt butter in skillet. 

Add vegetables.  

Add seasonings to taste.  

Keep on heat for about 10 minutes.  Serve and enjoy!