My friend Audrey passed this recipe on to me, and I absolutely LOVE it. It was super easy and super delicious. And it's very simple to make gluten-free, which is always a plus for me. :) Hope you enjoy!
1 can refried beans
1 can chicken broth (I used gluten-free)
1 can black beans, rinsed and drained (I used pinto beans instead - I have a pregnancy aversion to black beans)
1 can corn, undrained (I used white corn)
1 can chicken, undrained
3/4 cup salsa
2 cups cheddar cheese
baked tortilla chips
1. Mix all ingredients except cheese and chips together in large pot on medium heat. Stir until refried beans are mixed through.
2. Simmer 10 minutes on low.
3. Stir in 1 cup cheese until melted.
Serve bowls of soup with extra cheese and baked chips.