Skinny Tortilla Soup

This recipe is from the Southeast Hospital Heart Healthy Cookbook. It is delicious. 

Skinny Tortilla Soup

1 can (16 oz.) fat free refried beans
1 can (16 oz) black beans, rinsed and drained
1 can (14 1/2 oz) 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 reduced fat shredded cheddar cheese, divided
28 baked tortilla chips, divided


   In a large saucepan, combine beans, broth, corn, salsa, chicken and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add 1 cup cheese, cook and stir over low hear until melted. Crumble half of tortilla chips into soup bowls. Ladle soup over chips. Top each serving with 2 crumbled chips and sprinkle with remaining cheese. 


Serving Size- 1 cup
Yield- 7 servings
Calories- 290
Total Fat- 8 grams