 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 7 |
|
Ingredients:
1 (16 ounce) can refried beans |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 1/2 ounce) can chicken broth |
1 1/2 cups frozen corn |
3/4 cup chunky salsa |
3/4 cup cubed cooked chicken breast |
1/2 cup water |
2 cups cheddar cheese, shredded and divided |
28 baked corn tortilla chips, divided |
Directions:
1. 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.
|
|