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Skinny Tortilla Soup

1 can (16 ounces) fat-free refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1-1/2 cups frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
28 tortilla chips, divided

In a large saucepan, combine the first seven ingredients. Bring to a
boil. Reduce heat; cover and simmer for 10 minutes. Add 1 cup cheese;
cook and stir over low heat until melted. Crumble half of the

Printed from tasteofhome.com Sep 7, 2008

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Skinny Tortilla Soup cont.

tortilla chips into soup bowls. Ladle soup over chips. Top each
serving with two crumbled chips; sprinkle with remaining cheese.

Yield: 7 servings.