It is full of fiber and lower in calories than many taco type soups (and quick).
In a large pan combine the beans, broth, corn, salsa, chicken and water. Bring to boil. Reduce heat; cover and simmer for 10 minutes. Crumble some of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with a few more chips, a sprinkle of cheese and a spoon of light sour cream. This makes about 6 servings.
|Time:||20 Minutes Preparation Time|
10 Minutes Cooking Time
Source: Modified from a recipe in Taste of Home's Light and Tasty
By kmcb59 from Leavenworth, WA
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