Tortilla Soup Recipe

This is my winter favorite aka it takes no time or thought at all. My mom used to make it all the time and it’s a great way to get loads of veggies and protein without being boring. Plus you can make it in gallons (if you wanted) and keeps really well. I added extra beans for added protein and fiber. vegetarian-tortilla-soup
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 7 servings

Ingredients

  • 1 can (16 ounces) fat-free refried beans
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1-1/2 cups frozen corn
  • 1 can (14-1/2 ounces) garbanzo beans
  • 3/4 cup chunky salsa
  • 3/4 cup cubed cooked chicken breast
  • 1/2 cup water
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
  • 28 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
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