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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I had this soup at a restaurant. I played around with the ingredients and came up with a pretty close duplication. -Jenny Thompson, Newton, IA Ingredients:
2 cups no salt-added tomato sauce |
1 1/2 cups water |
1 cup bottled salsa |
1 cup frozen whole-kernel corn |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 (16-ounce) can kidney beans, rinsed and drained |
1 garlic clove, minced |
1 1/2 cups (6 ounces) shredded, reduced-fat cheddar cheese |
30 fat-free baked tortilla chips |
Directions:
1. Combine first 9 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Ladle into bowls; sprinkle with cheese. Serve with chips.
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