Ingredients
1 can (16 ounces) fat-free refried beans1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) reduced-sodium chicken broth1-1/2 cups frozen corn3/4 cup chunky salsa3/4 cup cubed cooked chicken breast1/2 cup water2 cups shredded reduced-fat cheddar cheese, divided28 tortilla chips, divided
Preparation
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.
