Skinny Tortilla Soup

App & Osborne Family Cookbook 2004
Barbara Ward

1 (16 oz.) can fat free refried beans
1 (15 oz.) can black beans, drained and rinsed
1 (14.5 oz.) can chicken broth
1 1/2 C frozen corn
3/4 C chunky salsa
3/4 C cubed, cooked chicken
1/2 C water
2 C shredded low fat cheddar cheese
28 baked tortilla chips, divided

1. Bring first seven ingredients to a boil. Reduce heat, cover and simmer for 10 minutes.
2. Add 1 C cheese and stir over low until melted.
3. Crumble half of chips into soup bowls.
4. Pour soup into bowls and top with 2 crumbled chips and remaining cheese.

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