6 Can Chicken Tortilla Soup

This is probably the easiest soup I have ever made, and it is so yummy! I love eating soup in the fall, it just feels right!
1 (15 oz.) can whole kernal corn- drained
2 (14.5 oz.) cans chicken broth
1 (10 oz.) can chunk chicken
1 (14.5 oz.) can black beans, drain and rinse
1 (10 oz.) can rotel, drained

Serve over tortilla chips and top with shredded cheese.

That is the recipe- but did a few things differently, and I loved it.
Instead of 2 cans of broth, I used 1 can broth and 1 can cream of chicken soup, to make it thicker.
I added about 1 tsp. of cumin, and minced garlic
Added salt, pepper, 2-3 green onions, lime
I wanted to add cilantro, but didn't have any, but next time...
While my soup was simmering, I used a pizza cutter to thinly slice a couple tortillas, and baked them for about 5 minutes at 350. We used these instead of the chips, and topped with cheese and sour cream. I was really skeptical about using the canned chicken, and almost cooked my own, but I couldn't tell the difference. So easy and so good!