Mexican Chicken Soup

Alright here is the second recipe for the Have a Holly Jolly Christmas Recipe Swap at http://farmchickskitchen.blogspot.com/, make sure you stop by an visit as there are some great recipes posted by other ladies and friends.  This recipe is a great soup to throw together with little or no fuss, which this time of year is my favorite. Between breaking ice, plowing snow, the holidays and home schooling our days are full and dinner can get forgotten until the last minute. So fix you a bowl, enjoy with some cornbread, a fire in the fireplace and a holiday movie on TV.

Mexican Chicken Soup

4 chicken leg quarters boiled until cooked and cooled then shredded (This can be done ahead of time and kept in the fridge or freezer to pull out at the last minute)
3 cups water or chicken broth
1 can diced tomatoes, undrained
1 can black bean, undrained
1 can mexi-style corn, undrained
Salt, pepper, cayenne, chili powder and paprika to taste

Mix all the ingredients in a large stock pot and heat through. Fix some cornbread or serve with your favorite bread. It is that easy, nothing else to do other than enjoy!

Don't have a picture to add, as the soup is all gone, so thought I would put in a picture of the snow that we have been looking at for the past few days!