Yields: 6-8 servings.

2 cups cooked chicken, shredded
1 can white shoe-peg corn
2 cans great northern beans
1 can chicken broth
1 small can chopped green chilies
2 cloves garlic, minced
1 1/2 cups water
1 teaspoon cumin
2 chicken bouillon cubes
flour tortillas

Combine all ingredients in large pot. Simmer on low, 30 to 45 minutes. To serve: Line bowl with flour tortilla, and add soup. If desired, top with grated cheese, salsa, and sour cream.

— Enan Baldwin

Additional recipes from First Baptist Church’s cookbook, Recipes and Remembrances, that appeared originally with this one:
Cheddar Scones

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