Chicken Tortilla Soup

• 2 (10 1/2 ounce) cans chicken and rice soup
• 1 (10 1/2 ounce) can tomato soup
• 3 (10 ounce) cans white and yellow corn
• 1 (14 1/2 ounce) can red kidney beans
• 1 (14 1/2 ounce) canspicy hot chili beans
• 1 (14 1/2 ounce) can stewed tomatoes
• 2 cups instant rice (uncooked)
• 1 lb chicken breast (cooked and shredded)
• 3 tablespoons chili powder (adjust to taste)
• 1 teaspoon cumin
• 14 cup jalapeno (chopped)
• 4 garlic cloves
• 1 cup onion (chopped)
• 2 tablespoons fresh cilantro (chopped)
• 1 teaspoon Worcestershire sauce

1. Boil chicken breasts in a pan.
2. Shred with a fork.
3. Combine chicken will all other ingredients into stew pot.
4. Cook over medium heat for 30-45 minutes.

chicken, tomato soup, red kidney beans, beans, tomatoes, instant rice, chicken, chili powder, cumin, garlic, onion, fresh cilantro, worcestershire sauce

Taken from www.food.com/recipe/chicken-tortilla-soup-271721 (may not work)