Nacho Chicken Soup

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 7

Ingredients:

2 (15-ounce) cans no-salt-added pinto beans, undrained

4 cups frozen cooked diced chicken breast, thawed

2 cups low-sodium chicken broth

1 (14 1/2-ounce) can diced tomatoes, undrained

1 (11-ounce) jar salsa (about 1 1/4 cups)

1 (10-ounce) can diced tomatoes and green chiles, undrained

1 1/2 cups (6 ounces) shredded reduced-fat cheddar cheese

low-fat tortilla chips (optional)

Directions:

1. Place pinto beans in a food processor; process until smooth.
2. Spoon bean puree into a large Dutch oven. Add chicken and next 4 ingredients; stir well. Cook over medium heat 15 minutes or until thoroughly heated.
3. Ladle soup into bowls; top each with about 3 tablespoons cheese. Serve with low-fat tortilla chips, if desired (chips not included in analysis).
4. Tip: If you need to reduce the amount of sodium in this recipe, use 1 (14 1/2-ounce) can no-salt-added tomatoes.

By RecipeOfHealth.com