Skinny Minnie Tortilla Soup
Adapted from the Grand Prize winner in Sargento's "30-Minute Main Dish" recipe contest.
|(1) 16-oz can fat-free refried beans|
|(1) 14.5-oz can low-fat chicken broth|
|5 oz DLM Chicken, cooked and diced|
|(1) 11-oz can whole kernel corn, with liquid|
|(1) 15.5-oz can black beans, rinsed and drained|
|3/4 cup Salsa|
|2 cups Sargento Light Shredded Mild Cheddar Cheese, divided|
|Low-fat or baked tortilla chips|
Combine first six ingredients in a 3-quart pot. Bring to a boil over medium heat, stirring until the refried beans are completely mixed with the other ingredients. Turn down the heat to low and simmer for 10 minutes, stirring occasionally. Add 1 cup of the cheese, and stir until melted. Remove from heat. Crumble 3 to 4 chips in bottom of each serving bowl. Ladle soup over chips, and sprinkle with remaining cheese.
Makes 8 servings