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Skinny Minnie Tortilla Soup
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 20 min
- Yield
- 6.00 serving(s)
Categories
- Soup
Cuisine
- Mexican-inspired
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Skinny Minnie Tortilla Soup brings together 1 (16 ounce) can fat-free refried beans, 1 (14 1/2 ounce) can fat-free chicken broth, 1 (5 ounce) can 94% fat-free chunk chicken, with liquid in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 1 (16 ounce) can fat-free refried beans
- 1 (14 1/2 ounce) can fat-free chicken broth
- 1 (5 ounce) can 94% fat-free chunk chicken, with liquid
- 1 (11 ounce) can whole kernel corn, with liquid
- 1 (15 1/2 ounce) can black beans, drained and rinsed
- 3/4 cup chunky salsa
- 2 cups reduced fat shredded cheese
- low-fat tortilla chips
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Instructions
Combine the first six ingredients in large pot.
Bring to a boil over medium heat, stirring until the refried beans are completely mixed with other ingredients.
Turn heat down to low and simmer for 10 minutes, stirring occasionally.
Add 1 cup of cheese and stir until melted.
Remove from heat.
Crumble several chips in the bottom of each serving bowl and ladle soup over top. I prefer to crumble my chips on top so they don't get too soggy and have a few extra on the side for dipping.
Sprinkle with remaining cheese.
Keep Cooking
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