1 can fat-free refried beans -- (16 ounces)
1 can black beans (15 ounces) -- rinsed and drained
1 can reduced-sodium chicken broth -- (14 1/2 ounces)
1 1/2 cup frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups low-fat shredded cheddar cheese -- divided
28 baked tortilla chips
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat. Cover and simmer 10 minutes. Add 1 cup cheese. Cook and stir over low heat until melted.
Crumble half of the tortilla chips into soup bowls. Ladle soup over chips.
Top each serving with crumbled chips. Sprinkle with cheese.
From CD Kitchen
Submitted by Shelli
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