2 cups no salt – added tomato sauce
1 ½ cups water
1 cup bottled salsa
1 cup frozen whole-kernel corn
1 tsp dried oregano
1 tsp dried basil
1 (14 oz) can fat-free, less sodium chicken broth
Cubed cooked chicken
1 (16oz) can kidney beans, rinsed and drained
1 garlic clove, minced
1 ½ cups (6oz) shredded, reduced fat cheddar cheese
30 fat-free baked tortilla chips
Combine first 10 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes.
Ladle into bowls; sprinkle with cheese. Serve with chips. Yield: 6 servings (serving size: 1 1/3 cups soup, ¼
cup cheese, and 5 chips). Colleen says it tastes great with sour cream added on top.
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