Microwave Chicken Tortilla Soup

Microwave Chicken Tortilla Soup
1 (14-oz.) bag whole-kernel corn, frozen
1 (15-oz.) can black beans
1 (15-oz.) can kidney or cannellini beans
1 (14.5-oz.) can diced tomatoes, no sodium
1 (4-oz.) can green chilies, chopped, drained
1 (14.5-oz.) can chicken broth, low sodium
1 (10-oz.) can chunked chicken
1 (10-oz.) can cheddar cheese soup (reduced fat and/or sodium)
Optional toppings: Crushed tortilla chips, shredded cheese, diced tomatoes
Open all the cans. Drain and rinse beans in a strainer. Place all ingredients in a large microwave-safe bowl and cover with plastic wrap. Cook on high for 18 minutes, stirring three times or until chicken is heated through. Serve.
Alternate directions: Place in a large pot on the stove and heat thoroughly.
Refrigerate leftovers. Use to top baked potatoes, pasta or rice. Or freeze in meal-sized portions if you will not use the leftovers within three days.
Makes 10 servings. Per serving: 170 calories,
4 grams (g) fat, 13 g protein, 22 g carbohydrate,
5 g fiber and 520 milligrams sodium