TORTILLA CHICKEN BEAN SOUP

Tortilla Chicken Bean Soup image

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

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 5 servings.

Number Of Ingredients 9

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Ingredients

1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted
1-1/3 cups water
1 cup salsa
1 cup canned pinto beans, rinsed and drained
1 cup canned black beans, rinsed and drained
1 cup frozen corn
1 cup frozen diced cooked chicken, thawed
1 teaspoon ground cumin
Toppings: Crushed tortilla chips, shredded cheddar cheese and sour cream

Steps:

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.

Nutrition Facts : Calories 193 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 869mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 5g fiber), Protein 13g protein.