Chili Soup

by Andee
(Los Angeles, CA. )

1 Can of inexpensive chili with beans
1 can of corn, drained
2 snack-size bags of Frito Corn chips
2 beef bouillon cubes crushed in 2 cups of hot water or 2 cups of beef broth

Heat the 2 cups of beef broth to boiling and add the can of chili with beans. Add the corn and stir well. Cook over medium-low heat for 15 minutes.

Divide the 2 bags of Fritos into four bowls and spoon the soup over the corn chips and serve. You can dice up and onion and sprinkle that on top along with some shredded cheese or sour cream.