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Skinny Tortilla Soup
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- #15288
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
1 can (16 ounce size) fat-free refried beans
1 can (15 ounce size) black beans, rinsed and drained
1 can (14.5 ounce size) reduced-sodium chicken broth,
1 1/2 cup frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups shredded cheddar cheese, divided
28 baked tortilla chips
directions
In a large saucepan, combine the first seven ingredients. Bring to a boil.
Reduce heat. Cover and simmer 10 minutes.
Add 1 cup cheese. Cook and stir over low heat until melted.
Crumble half of the tortilla chips into soup bowls. Ladle soup over chips.
Top each serving with crumbled chips. Sprinkle with cheese.
added by
meriweather1
nutrition data
416 calories, 13 grams fat, 50 grams carbohydrates, 26 grams protein per serving.
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reviews & comments
January 10, 2012
This was SUCH a great and super simple recipe. I added cumin, oregano, fresh basil, and a pinch of garlic to taste. I added a bit more water to make it thinner (with less liquid, you could definitely make this into a dip for party guests!). I also opted for a lighter version and excluded the 2 cups of cheese. However, I did sprinkle the soup with a shredded Mexican cheese blend after heating an individual serving. Healthy but hearty soup!
November 23, 2009
Yum! I love this but it was more of a dip for me than a soup. I suggest to add more chicken broth if you want it to be more soupy. I also added hot sauce to make it spicy. Super, super good! Will make again.
January 5, 2009
I did roast the corn, and added some basil, cumin and cilantro to season it. Was asked for the recipe!