Skinny Tortilla Soup

Skinny Tortilla Soup

I love this easy satisfying soup. It is quick to assemble and tastes great! Sometimes I make it even easier by using the meat from a rotisserie chicken I buy at my local grocery store.

Skinny Tortilla Soup
 
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Ingredients
  • 1 can (16 ounces) fat-free refried beans
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14 ½ ounces) reduced-sodium chicken broth
  • 1 ½ cups frozen corn (or 1 can of corn)
  • ¾ cup chunky salsa
  • ¾ cup cubed cooked chicken breast
  • ½ cup water
  • 2 cups (8 ounces) reduced-fat shredded cheddar cheese (divided)
  • 28 baked tortilla chips, divided
Instructions
  1. In a large saucepan, combine the first seven ingredients.
  2. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  3. Add 1 cup cheese; cook and stir over low heat until melted.
  4. Crumble half of the tortilla chips into soup bowls.
  5. Ladle soup over chips.
  6. Top each serving with two crumbled chips; sprinkle with remaining cheese.