Tortilla Chicken Bean Soup
Tasty toppings jazz up this no-fuss soup that has Mexican flair. The recipe for this sure-to-please soup was given to me by a friend. I make it often for company, and everyone asks for the recipe. You can substitute pinto beans in red chili sauce for the regular pinto beans and cumin called for in the recipe. —Michelle Larson, Greentown, Indiana
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 5
- 1 teaspoon ground cumin
- 1 cup salsa
- 1 cup frozen corn
- 1 cup canned black beans rinsed and drained
- 1-1/3 cups water
- 1 cup canned pinto beans rinsed and drained
- 1 cup frozen diced cooked chicken thawed
- crushed tortilla chips shredded cheddar cheese and sour cream
- 1 can (10-1/2 ounces) condensed chicken with rice soup,
- Carbohydrate 31.3926880027094 g
- Cholesterol 0 mg
- Fat 0.920734000069251 g
- Fiber 9.36409990151038 g
- Protein 9.69048200066654 g
- Saturated Fat 0.177375000012985 g
- Serving Size 1 1 servings. (168g)
- Sodium 309.617600259692 mg
- Sugar 22.0285881011991 g
- Trans Fat 0.148235199995672 g
- Calories 163 calories
In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese and sour cream.
