Nacho Chicken Soup

Name: Nacho Chicken Soup
Ingredients: 2 (15-ounce) cans no-salt-added pinto beans, undrained; 4 cups frozen cooked diced chicken breast, thawed; 2 cups low-sodium chicken broth; 1 (14 1/2-ounce) can diced tomatoes, undrained; 1 (11-ounce) jar salsa (about 1 1/4 cups); 1 (10-ounce) can diced tomatoes and green chiles, undrained; 1 1/2 cups (6 ounces) shredded reduced-fat Cheddar cheese; Low-fat tortilla chips (optional)

8 ingredients

4 steps

Ingredients

2 (15-ounce) cans no-salt-added pinto beans, undrained
4 cups frozen cooked diced chicken breast, thawed
2 cups low-sodium chicken broth
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (11-ounce) jar salsa (about 1 1/4 cups)
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 1/2 cups (6 ounces) shredded reduced-fat Cheddar cheese
Low-fat tortilla chips (optional)

Directions

1

Place pinto beans in a food processor; process until smooth.
2

Spoon bean puree into a large Dutch oven. Add chicken and next 4 ingredients; stir well. Cook over medium heat 15 minutes or until thoroughly heated.
3

Ladle soup into bowls; top each with about 3 tablespoons cheese. Serve with low-fat tortilla chips, if desired (chips not included in analysis).
4

Tip: If you need to reduce the amount of sodium in this recipe, use 1 (14 1/2-ounce) can no-salt-added tomatoes.