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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This fast and simple dish from Darlene Brenden in Salem, Oregon combines the ease of soup with the heartiness of chili. Itâs a perfect filler-upper on nippy afternoons and a great last-minute lunch. If you like it spicier, use medium or hot green chilis instead of mild. Ingredients:
1 can (16 ounces) spicy fat-free refried beans |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (14-1/2 ounces) chicken broth |
1 can (14-1/2 ounces) stewed tomatoes, cut up |
1/2 cup water |
1 can (4 ounces) chopped green chilies |
1/4 cup salsa |
tortilla chips |
Directions:
1. In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with tortilla chips. Yield: 8 servings (2 quarts).
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