Easy 6 Can (Very Lowfat) Chicken Tortilla Soup

Since this is the last day of January - and of National Soup Month - I thought I'd 'slip' this repost in...with different pictures.  I just made this again this weekend and don't ever get tired of it.

This quick and easy soup is listed in the 'lighter choices' in my cookbook under soups/salads.

Since I've been posting some sweet recipes, I thought I would share a  favorite low fat recipe.  Soup always makes for a delicious meal - especially in the fall...or in the winter.   We love this one and enjoy it often.   It's a quick meal for busy families.

It only takes a few ingredients and I always keep these on hand so when I get hungry for this quick and easy soup - I'm rarin' to go!

REFRIED BEAN SOUP

chopped celery and onion to taste

2 Tb. olive oil

1-15 oz. can refried beans

1-15 oz. can black beans, rinsed & drained

1 - 8 - oz. jar salsa or 10 oz. can of rotel tomatoes, drained

1 - 15 oz. can 99% fat free chicken broth

1 -15 oz. can whole kernel corn, undrained

1 - 10-oz. can chunk chicken

(or fresh cooked)

Sautee celery and onion in oil. The veggies add a nice crunch and add nutrition. I use as many low-sodium or lowfat ingredients as possible.

Stir in refried beans first, then

gradually add broth.

Add remaining ingredients; stir and heat.

(I drained the beans in this darling mini colander - a fun gift from a sister of my heart, Lois.

She's the one who gave me this recipe a few years ago.  It's one of the most repeated recipes in my kitchen.)

Or if you're in a hurry, just mix all six canned ingredients in a large saucepan in order given and heat through.

This tasty dish is low in fat - and has 49 grams of fiber - total - in this recipe!!

1 c. = Calories: 160; fat: 3 gr.;fiber:7 gr.

It is wonderful with a grilled sandwich,  quesadilla or tortilla chips.

Enjoy every slurp!

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