Chicken Taco Soup

Adapted from The Lion House. This is delicious and super easy, especially if you use canned chicken. All the ingredients are things I always have on hand. Makes for a hot, homecooked, quick meal... no run to the store for this or that kind of soup.

1 pound boneless skinless chicken, cooked and shredded (Rotisserie chicken or 2 lg. canned chicken also works well)
2 cans kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can corn, un-drained
2 cups salsa
4-5 c. chicken broth, depends if you like it thicker or soupier. (I use 5 cups water and 5 chicken bouillon cubes)
1 packet taco seasoning mix
Corn tortilla chips
Sour cream, optional
Grated cheese, optional

Combine chicken broth, beans, corn, salsa and seasoning mix in a large soup pan. Stir well and add the chicken. Bring to a boil. Reduce heat and simmer for 15-20 minutes. Serve over crushed chips. Top with sour cream and cheese, if desired.
**Also, can be cooked in a slow cooker on low all day, so it's ready for dinner. Makes the house smell so good and everyone will think you've been slaving away in the kitchen for hours.