Oh my, this recipe is one of our favorites! It might be called Skinny Tortilla Soup, but it is so full of flavor! I dare you to try it and not fall in love with it! It is also good the following day. Just re-warm and use it as a dip with tortills chips! YUM! ~ Steph
Skinny Tortilla Soup
Ingredients
1 can (16 ounces) fat-free refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1-1/2 cups frozen corn
3/4 cup chunky salsa (I use Pico De Gallo from Costco)
3/4 cup cubed cooked chicken breast (I season with a small amount of salt and pepper)
1/2 cup water
2 cups (8 ounces) shredded cheddar cheese, divided
28 tortilla chips, divided
Directions
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 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 two crumbled chips; sprinkle with remaining cheese. Yield: 7 servings.
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